Description
A delicious and easy leftover chicken dinner featuring tender chicken and creamy cheeses rolled in lasagna noodles, baked in marinara sauce for a comforting meal perfect for family gatherings or weeknight dinners.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded, divided
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Other Ingredients
- 8 cooked lasagna noodles
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Cook the noodles: Cook the lasagna noodles according to the package instructions until al dente. Once cooked, lay them flat on a clean surface or baking sheet to cool and dry, preventing them from sticking together.
- Assemble the rolls: Spoon about 1/4 cup of the prepared chicken and cheese filling onto each noodle. Roll each noodle carefully, keeping the filling inside, and place the rolls seam-side down in a greased 9×13 inch baking dish.
- Add sauce and cheese: Pour 2 cups of marinara sauce evenly over the rolled noodles in the baking dish. Sprinkle the remaining 1/2 cup shredded mozzarella over the top for a cheesy finish.
- Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden brown and bubbling.
- Rest and garnish: Allow the baked rolls to rest for 5 minutes after removing them from the oven. Garnish with the chopped fresh parsley before serving to add color and fresh flavor.
Notes
- Use leftover cooked chicken for convenience; rotisserie chicken works well.
- Ensure noodles are not overcooked to prevent tearing during rolling.
- Covering with foil during the first part of baking keeps rolls moist.
- For a spicier version, add red pepper flakes to the filling or marinara sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
