Chicken Alfredo Lasagna Rolls

To make Chicken Alfredo Lasagna Rolls, start by preheating your oven to 375°F. Cook 1 lb of chicken breast in a skillet until fully cooked, then shred it. In a bowl, mix the shredded chicken with 1 tsp of paprika, 0.5 tsp of pepper, diced onion, diced jalapeño, and a can of cream of mushroom soup. Fill lasagna noodles with this mixture, roll them up, and place them in a baking dish. Top with mozzarella cheese and bake for about 30 minutes until the cheese is melted and bubbly.

Yes, you can make Chicken Alfredo Lasagna Rolls gluten-free by using gluten-free lasagna noodles. Additionally, ensure that the cream of mushroom soup you use is gluten-free. This way, you can enjoy a delicious gluten-free version of this dish without compromising on flavor.

If you want to customize your Chicken Alfredo Lasagna Rolls, you can substitute the chicken breast with shredded rotisserie chicken for convenience. For a vegetarian option, replace the chicken with sautéed mushrooms or spinach. You can also use ricotta cheese instead of cream of mushroom soup for a creamier texture, and feel free to swap mozzarella with other cheeses like cheddar or provolone.

To store leftover Chicken Alfredo Lasagna Rolls, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3-4 days. If you want to keep them longer, consider freezing them. Wrap the rolls tightly in plastic wrap and then place them in a freezer-safe container for up to 2-3 months. When ready to eat, thaw in the refrigerator and reheat in the oven.

Chicken Alfredo Lasagna Rolls pair wonderfully with a fresh garden salad or steamed vegetables for a balanced meal. You can also serve them with garlic bread or a side of roasted asparagus to complement the creamy flavors of the dish. A light white wine, like Pinot Grigio, can also enhance your dining experience.