Chicken Lasagna Rolls

By nurseliz

Ingredients

• Ingredients
• 1 small onion, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 1 cup milk
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 3 cups diced cooked chicken
• 6 cups frozen chopped broccoli, thawed and drained
• 2 eggs, lightly beaten
• 3/4 cup dry bread crumbs
• 1 jar (6-1/2 ounces) diced pimientos, drained
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt, optional
• 12 lasagna noodles, cooked and drained

Details

Servings 6

Preparation

Step 1

Directions

In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour 1/3 cup each into two greased 8-in. square baking dishes; set aside.
In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks.
Place six roll-ups curly end down in each baking dish. Top with remaining cheese sauce.
Cover and freeze one casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks.
To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed. Yield: 2 casseroles (3 servings each).

Nutritional Facts 1 serving (2 each) equals 617 calories, 24 g fat (12 g saturated fat), 179 mg cholesterol, 914 mg sodium, 58 g carbohydrate, 4 g fiber, 42 g protein.