Ingredients
Scale
- 4 chicken breasts, cooked and shredded (or 1 rotisserie chicken)
- 1 teaspoon salt
- 4 TBS butter
- ¼ cup onion, minced
- ¼ cup bell pepper, minced (red, yellow, or orange)
- 1 garlic clove, minced
- 1 roma tomato, diced small
- 5 TBS flour
- 4 cups broth
- ¼ – ½ cup heavy cream
- 3 cups mozzarella cheese
- 12 cooked lasagna noodles
Instructions
- In a skillet, add butter, onion, bell pepper, garlic, and tomato. Sauté over medium-low heat until softened.
- Turn heat to medium-high. Add flour and cook for a few more minutes.
- Slowly whisk in 4 cups of broth.
- Bring to a simmer. Once thickened, turn off heat and add ¼ cup of cream (up to ½ cup for extra creaminess).
- Spread ½ cup sauce in the bottom of a 9×13 pan.
- Mix shredded chicken with 2 cups mozzarella cheese.
- Lay out lasagna noodles, spread cheese and chicken mixture, then roll up.
- Place rolls in the pan, pour remaining sauce over, and add extra cheese if desired.
- Bake at 350°F for 30 minutes or until hot and bubbly.
Notes
- Adjust salt based on broth and chicken type (rotisserie chicken and bouillon may need less salt).
- Use sweeter bell peppers for better flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 roll-up
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg