All Recipes Best Recipe Main Dish Recipes Pasta Chicken

Ingredients

1 (12 fluid ounce) can evaporated milk 2 skinless, boneless chicken breasts 1 (1 ounce) package ranch dressing mix 9 lasagna noodles 1 cup Alfredo sauce, or as desired 1 ½ cups shredded mozzarella cheese, or to taste ¼ cup crumbled cooked bacon, or to taste 1 pinch dried oregano, or more to taste 1 pinch garlic salt, or more to taste

Nutrition Info

303.8 calories carbohydrate: 25.2 g cholesterol: 48.3 mg fat: 15.3 g fiber: 0.9 g protein: 16.9 g saturatedFat: 7.2 g servingSize: - sodium: 694 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat, cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.
Spread Alfredo sauce over each noodle, top with shredded chicken.
Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl, sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.
Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.

9 rolls

Chicken, Alfredo, and cheese rolled up in lasagna noodles for tasty awesomeness.