Dinner · Carbs
Extreme Chicken Alfredo Roll-Ups
Extreme Chicken Alfredo Roll-Ups. Made with rotisserie chicken, lemon and parsley. Get ingredient amounts and step-by-step instructions.
Timing breakdown · 4 timed stages
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Preparation / waiting Step 2
- 30 seconds
- Cooking Step 2
- 1 Minutes
- Cooking Step 2
- 3 Minutes
- Baking Step 5
- 20 Minutes
Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.
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- 01
Preheat the oven to 350 degrees F. Butter a large casserole dish and set aside.
- 02
Over medium heat, melt butter in a large skillet. Add garlic and sauté until garlic is golden or about 30 seconds . Whisk the flour into the butter and garlic. Cook until the mixture is bubbling and golden for about 1 Minutes . Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 3 Minutes . Add lemon juice and about 1 teaspoon of parsley. Season to taste with salt and pepper. Then stir in shredded chicken.
- 03
Spoon a thin layer of sauce into the bottom of the baking dish.
- 04
Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken alfredo mixture on each noodle, then roll up the lasagna noodle. Lay the roll-ups in the baking dish seam side-down. Spoon more sauce on top of the roll-ups.
- 05
Bake for 20 Minutes , until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.
Recovered from the original recipe. Not independently kitchen-tested.
Know before you cook.
- Recipe status
- Archive recipe. Not independently kitchen-tested here.
- Equipment detected
- Oven, Stovetop
- Tested variations
- No independently tested variations are recorded. Keep your household observations in the journal below.
General cooked-leftover storage guidance
Health Canada advises refrigerating leftovers promptly in shallow containers, using refrigerated leftovers within 2–3 days or freezing them, and reheating to 74°C (165°F). Discard cooked food left at room temperature for over two hours.
General guidance for cooked leftovers, not a tested storage specification for this recipe.
Health Canada: handling and storing leftoversDoneness cues from the source method
Over medium heat, melt butter in a large skillet. Add garlic and sauté until garlic is golden or about 30 seconds . Whisk the flour into the butter and garlic. Cook until the mixture is bubbling and golden for about 1 Minutes . Gradually pour in milk, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and Parmesan. Let simmer until the sauce thickens, about 3 Minutes . Add lemon juice and about 1 teaspoon of parsley. Season to taste with salt and pepper. Then stir in shredded chicken.
Bake for 20 Minutes , until the sauce is bubbly and beginning to brown. Garnish with more parsley and serve warm.
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