Steps to Make Rotisserie Chicken Pringles

Rotisserie Chicken Lasagna Roll-Ups

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Recipe Summary Rotisserie Chicken Lasagna Roll-Ups

Thought of making some roll-ups and didn't find anything both me and my wife would like, so I just came up with these rotisserie chicken lasagna roll-ups. Wife and son both loved it. This is going to be a go-to staple. Serve with French bread.

Ingredients | Rotisserie Chicken Pringles

8 lasagna noodles

1 rotisserie chicken - skinned, deboned, and meat shredded

2 cups shredded Italian cheese blend

½ (8 ounce) container mascarpone cheese

2 cloves garlic, minced

1 tablespoon Italian seasoning

¼ teaspoon ground white pepper

1 tablespoon olive oil

¼ cup diced onion

1 large egg, beaten

1 (16 ounce) jar Alfredo sauce

Directions

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.

Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.

Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.

Bake in the preheated oven until hot and bubbly, about 45 minutes.

Cream cheese can be used instead of mascarpone. Homemade Alfredo sauce can be used in place of store-bought.

Info | Rotisserie Chicken Pringles

prep: 30 mins cook: 1 hr 15 mins total: 1 hr 45 mins Servings: 8 Yield: 8 roll-ups

TAG : Rotisserie Chicken Lasagna Roll-Ups

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