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Chicken Lasagna Rolls

Total Time

Prep: 45 min. Bake: 25 min.


5 servings

Whether for an everyday meal or a special occasion, this is a fun and creative way to serve lasagna. Chicken and almonds add a tasty new twist.—Virginia Shaw, Modesto, California


  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped almonds
  • 1/3 cup butter
  • 1/2 cup cornstarch
  • 1-1/2 teaspoons salt
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 2 cups chopped cooked chicken
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 10 lasagna noodles, cooked and drained
  • 2 cups whole milk
  • 1 cup shredded Swiss cheese, divided
  • 1/4 cup dry white wine or water


  1. Preheat oven to 350°. In a large saucepan, saute onion, red pepper and almonds in butter until onion is tender and almonds are toasted. Stir in cornstarch and salt until blended. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened.
  2. Transfer half of the sauce to a large bowl; stir in chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11x7-in. baking dish.
  3. Add milk, 1/2 cup Swiss cheese and wine to remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over roll-ups.
  4. Bake, uncovered, 20-25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts

2 each: 717 calories, 34g fat (16g saturated fat), 116mg cholesterol, 1404mg sodium, 63g carbohydrate (10g sugars, 6g fiber), 40g protein.

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