This recipe for Chicken Alfredo Roll-Ups is originally from Mmm…Cafe.    The recipe can be found at mmmcafe.blogspot.com which adapted the recipe from Artsyfartsymama.blogspot.com.

I am going to say that mine look nothing like her beautiful Chicken Alfredo Roll-Ups but they taste AMAZING!  I also added Ricotta to mine to make it even cheesier.  Next time I am making these with garlic shrimp instead of chicken.

Ingredients:

• 9 lasagna noodles, cooked and whole
  
• 2 ½ cups alfredo sauce – recipe below
• 2 cups cooked, shredded chicken,  I baked mine with a Balsamic vinaigrette to add more flavor.
• 1 16 oz. container of ricotta cheese
• 1 egg
• 1/4 cup of Parmesan cheese
• oregano
• garlic salt
• parsley
• 3 cups shredded mozzarella

Directions:

1. Stir together Ricotta cheese, egg, Parmesan cheese, oregano, salt, pepper, garlic salt, parsley and 1 cup of mozzarella in a bowl.  Place in refrigerator until you are ready to use.
2. Make the Alfredo sauce while you are cooking your Lasagna noodles.
3. Spray an 8×8 pan with non-stick spray and add 1/2 cup of Alfredo sauce
   
4. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
5. Spread about 2 Tbsp alfredo sauce over each noodle. Be careful not too use too much sauce or your roll-ups will fall apart.
6. Add a few piece of shredded chicken to the center of the noodle.
7. Add approx.  1/4 cup of  cheese mixture over the top of the chicken.
8. To fold pull one side of the noodle from the left across to 2/3 mark then pull the other end over the top.  You will have the center 1/3 of the noodle stuffed with two other pieces folded over the top.  Gently pick up and place into the pan.
9. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Alfredo Sauce

Ingredients:

• 1/2 cup of butter
• 2 Tbsp flour
• 2 ounces cream cheese
• 2 cups 1/2 and 1/2
• salt and freshly ground black pepper
• ⅔ cup Parmesan cheese

Directions:

1. In a medium sauce pan melt butter over medium heat.  When melted whisk in flour to make a slight paste.
2. Add cream cheese and continue to whisk until completely melted.
3. Slowly add half and half as you continue to whisk the whole time – do not boil or let sit as it will clump.  Stir until mixture is heated through.
   
4. Stir in the Parmesan cheese and when melted, remove from heat.
   

This mixture will thicken as it stands so work quickly.  Next time I think I may even do 1 1/2 recipes of the Alfredo or double it to have a bit of extra for over the top.

This was an amazing recipe.  I can’t wait to try it with garlic shrimp in the middle instead of the chicken.