Monday, April 4, 2011

Creamy Cheesy Chicken Lasagna Rolls

I have a bunch of requests for this recipe, and I've been meaning to blog about it... so here it is! They are SUPER yummy and VERY easy to make! We doubled our recipe this time and it made 14 rolls, so that is the recipe I will put on there. It came from the Clean Eating magazine March 2011 issue, but it had tilapia in it instead of chicken. Since we do not eat seafood, we substituted chicken breast and it was very good! So without further ado...

2 boneless, skinless chicken breasts, boiled and shredded
*1 carrot peeled and either shredded or chopped into small pieces (we chopped with our Pampered Chef hand chopper... best kitchen tool EVER)
*1 package of whole grain lasagna noodles
*1 cup of skim milk
*8 oz of low fat cream cheese
*7 oz of all natural mozzarella cheese
*1 tsp of dill weed
*1 tsp of sea salt
*spring onions (optional)

1. Preheat oven to 350*. In a large pot, boil the lasagna noodles. For the last 90 seconds, throw in the layered shoots of the spring onions to get them limp so that you can tip them around the spring rolls if you would like. We have done it with and without. They don't add much flavor, but they do give it a neat look.
2. While noodles are cooking, boil and shred the two chicken breasts.
3. While both the noodles and the chicken are boiling, peel and chop the carrots.
4. After the chicken is finished, in a medium saucepan combine milk, cream cheese, dill weed and salt into a saucepan and cook on medium to low until the cream cheese is broken up into the milk, whisking continuously. When the cream cheese is broken up, add half of the mozzarella cheese into the mixture and continue to whisk until the cheese is melted and it is a thick sauce (about 1 minute). When it is finished, remove from heat, pour about 1 cup into a liquid measuring cup and set aside.
5. Remove noodles from heat when they are finished and drain.
6. Combine the chicken and carrots with the sauce and mix until evenly distributed.
7. On a non-stick pan, lay out a lasagna noodle. Spoon about 2 tbsps (I just eyeball it) of the mixture onto the lasagna noodle and then roll it up. If you are using spring onion shoots, take a shoot and tie it around to hold the roll closed. If not, then just place the roll on top of the loose end so that it stays shut. Continue until you run out of the chicken mixture.
8. Pour the sauce that was set aside evenly over the lasagna rolls. Sprinkle the remaining mozzarella cheese evenly over the rolls and sauce.
9. Place in oven and bake until the cheese starts to brown. Remove from the oven and ENJOY!

I have even had this leftover and it is wonderful left over as well!