Tuesday, June 4, 2013

My Chicken Rollatini creation..I tested it on my family last week, and they all really LOVED it :) Enjoy!


2 cups cooked chicken, chopped (I use a Rotisserie chicken from the Publix deli)

1 can cream of mushroom soup

1 (10-ounce) package frozen, chopped spinach, thawed and drained very well

1 cup sour cream

1 cup shredded Mozzarella with a touch of Philly cream cheese

12 lasagna noodles, cooked and drained

1 additional cup of shredded Mozzarella

Fresh grated parmesan cheese

2 jars of your favorite red sauce ( I use Bertoli Olive Oil & Garlic)

Make you squeeze as much liquid out of the spinach as you can by using paper towels or your hands.  Mix first 5 ingredients together.  Lay out noodles flat and spoon about 2 tablespoons of the mixture onto the lasagna noodle and roll up.  Place filled noodles seam-side down in a greased 13x9x2 baking dish.  Cover with foil and bake 35 minutes.  Uncover and sprinkle with additional Mozzarella cheese and bake uncovered for 5 to 7 minutes more or just until cheese melts.  To serve:  Place a ladle-full of sauce into a pasta bowl and place the noodles on top and sprinkle with parmesan cheese.  Delicious J

1 comment:

  1. I fix mine w/o cilantro and rotel... add fresh tomatoes, cucumbers, and dried Italian seasoning. It's delish!!