Chicken Alfredo Roll-Ups

This dish is fantastic! I got it from the blog Mmm...Cafe, and she also includes her mom's garlic alfredo sauce recipe (see last post) which is delectable... I don't even really like alfredo sauce that much, and I couldn't stop licking the spoon :)

Chicken Alfredo Roll-Ups

serves 3

2 1/2 C alfredo sauce

9 lasagna noodles

oregano

garlic salt

2 C cooked chicken, shredded (I just baked a few breasts with salt and pepper to use)

3 C Mozzarella, shredded

1. Spray 8x8 dish with non-stick spray and pour 1/2 C alfredo sauce, or just enough to cover bottom, into dish.

2. Boil 8-10 C water in large pan and cook lasagna noodles until al dente (you may want to cook a couple extra since they tend to break and tear during rolling.)

3. Drain and RINSE WITH COLD WATER TO PREVENT NOODLES FROM STICKING TO EACH OTHER (don't skip this step)!

4. Lay out each noodle and blot dry with a paper towel.

5. Over each noodle, spread about 2 tbsp alfredo sauce (don't use too much or it'll get messy fast). Sprinkle on some oregano and garlic salt. Take 1/9 of shredded chicken and spread evenly over each noodle. Top each with 3 tbsp cheese.

6. To roll noodles, start at one end and roll the noodle over the toppings (it may help to lift the noodle a little as you roll to prevent toppings from squishing out.)

7. Place rolls in dish, seam sides down. Pour remaining alfredo sauce over the top. Top with remaining cheese. (I had a couple extra so I just layered them on top with more alfredo sauce. If you do this, be sure to spread a little sauce between the layers as well.)

8. Bake at 350°F for 25-30 minutes, until cheese on top is completely melted.

I served with salad with balsamic vinegar dressing and a large bowl of plain Greek yogurt to cut through the delicious greasiness (this isn't what I'd call the healthiest meal, but it's worth the occasional indulgence!) Enjoy!!!