Sunday, September 4, 2011

Chicken Lasagna Rolls

1 small onion, chopped
3 Tbsp butter
3 Tbsp flour
1 can (14.5 oz) chicken broth
1 cup milk
1 1/2 cups (6 oz) Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed & drained
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6.5 oz) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 tsp salt, optional
12 lasagna noodles, cooked & drained

In a large saucepan, saute onion in butter until tender.  Stir in flour until blended.  Gradually add broth & milk.  Bring to a boil; cook & stir for 2 minutes.  Remove from the heat; stir in cheese.  Pour 1/3 cup each into two greased 8" square baking dishes; set aside.

In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley & salt.  Spread about 1/2 cup over each noodle.  Roll up jelly roll style, beginning with a short side.  Secure ends with toothpicks.

Place 6 rollups curly end down  in each baking dish.  Top with remaining cheese sauce.  Freeze.

To serve:
Thaw & bake, covered, at 350 degrees for 40 minutes.  Discard toothpicks before eating.

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