Description
Creamy chicken lasagna rollups made with ranch-seasoned slow cooker chicken, alfredo sauce, and melted mozzarella.
Ingredients
2 pounds boneless, skinless chicken breasts
8 ounces fat-free cream cheese, softened
1 ounce dry ranch-style seasoning mix
1 teaspoon garlic powder
1/2 cup water
8 lasagna noodles, cooked and cooled
15 ounces prepared alfredo-style pasta sauce
1 cup part-skim mozzarella cheese, shredded
1/4 cup cooked turkey bacon crumbles (optional)
Chopped parsley, for garnish
Instructions
1. Place chicken in slow cooker and top with cream cheese, seasoning, garlic powder, and water.
2. Cook on low 6–8 hours or high 4 hours until tender, then shred and mix well. Stir in bacon if using.
3. Cook lasagna noodles and lay flat.
4. Spread 1/2 cup alfredo sauce in baking dish.
5. Fill noodles with chicken mixture, roll, and place seam-side down.
6. Top with remaining sauce and mozzarella.
7. Bake at 350°F for 25–30 minutes until bubbly. Garnish with parsley.
Notes
Add spinach or mushrooms for extra vegetables. Assemble ahead and refrigerate before baking if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Slow cooker and baking
- Cuisine: American