Chicken Alfredo Rollups

Chicken Alfredo Rollups.
These were really good! I changed this recipe because I was out of  fresh garlic to suit my taste.  Make them soon! You will be glad you did.

Alfredo Sauce

½ cup butter
2 ounces cream cheese
2 cups half and half (you can use cream if your feeling crazy)
2 teaspoon garlic powder
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium saucepan melt the butter over medium heat. Add the cream cheese and whisk to smooth and melted. Whisk in the half and half and season with the garlic powder, oregano, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat.

Chicken Roll ups

9 lasagna noodles
Alfredo sauce (from above)
2 cups cooked, shredded chicken
1/2 tsp oregano
1/4 tsp garlic salt
2-3 cups shredded Mozzarella

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Now this is the important part! 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.

Spread about 2 Tbs. alfredo sauce over each noodle. Divide the shredded chicken and spread it out evenly over each noodle and then top each with about 3 Tbs. cheese. To roll up, start at one end and gently roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling. Roll loosely.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese and sprinkle oregano and garlic salt over the top. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.