 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Take pasta to new heights with this clever creation. A cheesy mixture of chicken and broccoli is rolled into lasagna noodles, making enough for two dinners. It's nice to have a pan of these roll-ups in the freezer for unexpected company. Ingredients:
1 small onion, chopped |
3 tablespoons butter |
3 tablespoons king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. Place six roll-ups curly end down in each baking dish. Top with remaining cheese sauce.
4. 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.
5. To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed. Yield: 2 casseroles (3 servings each).
|
|