Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1/2 cup chopped sweet red pepper

  3. 1/2 cup chopped almonds

  4. 1/3 cup butter

  5. 1/2 cup cornstarch

  6. 1-1/2 teaspoons salt

  7. 2 cans (10-1/2 ounces each ) condensed chicken broth, undiluted

  8. 2 cups chopped cooked chicken

  9. 1 package (10 ounces) frozen chopped spinach, thawed and well drained

  10. 1/4 teaspoon pepper

  11. 1/4 teaspoon ground nutmeg

  12. 10 lasagna noodles, cooked and drained

  13. 2 cups milk

  14. 1 cup (4 ounces) shredded Swiss cheese, divided

  15. 1/4 cup dry white wine or water

Instructions Jump to Ingredients ↑

  1. Chicken Lasagna Rolls Recipe photo by Taste of Home In a large saucepan, saute the 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 for 2 minutes or until thickened.

  2. Transfer half of the sauce to a large bowl; stir in the chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11-in. x 7-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, at 350° for 20-25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 5 servings.


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