A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken Pasta Roll-Ups
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- #15367
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
9 oven-ready lasagna noodles
2 eggs
1 container (16 ounce size) ricotta cheese
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups finely chopped, skinned cooked chicken
1 1/2 cup grated Mozzarella cheese
2 cups spaghetti sauce
1 teaspoon dried basil
1/2 teaspoon leaf oregano
1/4 teaspoon ground black pepper
directions
Place noodles in a dish. Cover with boiling water and let sit until flexible, about 10 minutes. Drain and spread out on a flat surface.
Meanwhile, whisk eggs in a bowl, Stir in ricotta, salt and nutmeg until well blended. Then, stir in chicken and 1/2 cup mozzarella.
Preheat oven to 350 degrees F.
Spoon about 1/3 cup of filling onto each noodle and spread along length of noodle, leaving 1 inch uncovered. Starting at filling-covered end, roll up, jelly-roll fashion, and place seam-side down in a 8- x 8-inch dish.
If spaghetti sauce is not highly seasoned, stir in basil, oregano and pepper. Pour over noodles. Cover with foil and bake for 45 minutes.
Uncover and sprinkle with remaining cheese. Continue heating until center is hot, about 10 to 15 more minutes.
If making ahead, casserole can be covered and refrigerated for 1 day. A cold casserole will need an additional 10 minutes baking time.
added by
raisin
nutrition data
Nutritional data has not been calculated yet.
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