Chicken Lasagna Rolls

By KFanelli

Ingredients

• 2 Cups chopped onion
• 1 Cup Choppe Sweet Red Peppers
• 1 Cup Choppe almonds
• 1 Stick Butter
• 1 cup Cornstarch
• 1 1/2 teaspoons Salt
• 37 oz. Chicken Brooth
• 5 Cups Choppe Cooked chicken
• 2 package frozen chopped spinach, thawed and well drained
• 1/2 teaspoon pepper
• 1/2 teaspoon ground nutneg
• 15 Lasagna Noodles, cooked and drained
• 3 Cups Milk
• 2 cups (1/2 lb.) Shredded Swiss cheese, divided
• 4 Oz. (1/2 cup) dry white wine or water

Preparation

Step 1

Directions
* In a large saucepan, saute the onion, red pepper and almonds in butter
until onion is tender and almonds are toasted. stir in cornstach and
salt until blended. stir in broth. Bring to a boil; cook and stir for
2 minutes or until thickened.

* Transfer half of the sauce to a large bowl; stir in the chicken,
spinach, pepper and nutmag. spread 2 #24 scoops over each lasagna
noodle. Roll up and place seam side down in a greased baking dish.

* Add milk, 1/2 Swiss cheese and wine to remaintin sauce. cook and sir
over medium heat until thickened and bubbly. Pour over roll-ups,
put remaining cheese on top.


* Bake, covered, at 350 for 60 minute.

* Yields: 15 Roll ups