Chicken Lasagna Roll-Ups (Freeze This Casserole for Busy Weeknights)
This chicken lasagna roll-up casserole is my new fave weeknight meal!
Rolled lasagna noodles stuffed with shredded chicken and cheese is already a win, but when you pour the homemade and rich sauce over the lasagna rolls… OH MY! 😋 It’s such great comfort food.
Hip Tips –
- This is an easy casserole to make and freeze for busy weeknights.
- I went to the spicy side when creating this recipe (you can even add a can of green chilies if you like it really hot!), but if you’re not a fan of spice, just omit the peppers and add spinach, mushrooms, or any other veggies you love. So YUM!
- You can use a rotisserie chicken to cut your time in half. I always make a crock-pot full of chicken at the beginning of the week, and then use it throughout the week to make different meals. It’s definitely a big time-saver on busy weeknights!
The homemade sauce really takes this casserole dish to the next level.
Note that this dish will easily feed a family of 4, but if you have a crowd coming over, you might want to make TWO pans because I’m telling you – this will knock their socks off!
Chicken Lasagna Roll-Ups
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
This delicious casserole is comfort food at it's best!
Ingredients
- Cooked lasagna noodles
- 3 cups shredded chicken
- 3 tablespoons butter
- 1 medium diced onion
- 1/2 red pepper, diced
- 2 jalapeños, diced
- 2 roma tomatoes, diced
- 3 tablespoons flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy whipping cream
- 3 cups mozzarella cheese
Directions
1
Cook lasagna noodles as directed. As the noodles are cooking, get a 9x13 casserole dish out that will fit 12 lasagna rolls, and preheat the oven to 350 degrees.
2
In a large saucepan, add butter, onions, peppers, tomatoes, and jalapenos. Saute over medium heat until veggies are tender (about 5 minutes).
3
Add in flour, and whisk for 2 minutes. This will help to get the flour taste out. Slowly add in chicken broth and let simmer for 5 minutes. Turn heat to low, and add heavy cream whisking for 2 minutes. Add in 1 cup of mozzarella cheese which will really thicken the sauce, and then remove from heat.
4
Lay out lasagna noodles and spread shredded chicken and cheese over them. Roll up each lasagna noodle and place in a casserole dish. Once all 12 noodles are rolled up and placed in the dish, pour homemade cream sauce over the noodles and top with remaining cheese.
5
Bake for 20 minutes or until cheese is bubbly and serve.
Enjoy!
If you’re a fan of easy chicken dishes, you’ve got to try these Slow Cooker Chicken Tacos!
These look so good! Lina you are a rockstar!! Can’t wait to make these today. Thanks for the post.
Oh thanks so much! Our new talented recipe writer Ashley wrote this post 🙂 Just want to make sure she gets all the glory 🙂 <3
Not without modification. Without precooking the noodles, you wouldn’t be able to roll them.
Hi Lina Wat else do u cook over week with chicken
Hi there! Check out this post with lots of chicken ideas 🙂
https://hip2save.com/recipes/12-easy-rotisserie-chicken-meal-ideas-enchiladas-fried-rice-soup-more/
By chance can u tell me how many carbohydrate, sodium are in the recipe? Thank you!
This looks so good and easy!! Thank you…what a great idea.
You’re welcome, Dee!
Yummy!! 😋
Your family is so lucky to have you for a Mom/Wife!
Just made a verison of this but with alfredo sauce!!! So good. Will have to try this verison as well
Looks great! I wonder if the oven ready lasagna noodles would work with this dish?
You’d probably have to layer it instead of rolling up.
This looks like a great recipe to add to my freezer. Hubby and I would likely get 4 meals from one recipe so that is an easy way to stock the freezer! I don’t see where to add the tomatoes.
Hi Lana! You can add those when you sauté the peppers. We’ll get that added to the post!
Making a ton of chicken to use over the course of the week is a great idea. I have an instant pot but I am finding that even though the meats are cooked and super tender, they taste dry. I am not sure if I am setting it for too long, not adding enough liquid or need a different amount of salt to season the liquid. How do you recommend cooking the chicken? Thank you for new, easy recipes and your insight on my dilemma😊
Boneless skinless breasts turn out that way for me but when I use chicken with skin and bones I have much better results. I don’t have an instant pot but have the same problem with any cooking method. I usually put breasts with skin and bone in the crockpot and add water about half way up along with salt and pepper and some chunked up onions, carrots and celery and cook just until tender. Overcooking makes any chicken dry and stringy. The broth that I end up with is an added bonus. I have a ten quart crockpot so I restock my freezer with cooked chicken when I see an awesome sale.
Thank you, I had been using, boneless, skinless chicken. I will try the other and follow your tips. Thank you for your help 😊
I’ve found that my chicken tastes much more flavorful if I sear it in the pressure cooker, before adding liquid and setting the timer. It just takes an extra minute or two per side for boneless, up to 4-5 mins per side for bone in, maybe longer depending on the size of the chicken. I do this for dark & white meat.
If I have time, I also marinate the chicken in a brine solution, bone in about 2 hrs, boneless for 1 hr.
forgot to add, make sure to pat dry the chicken after you pull it out the brine, before searing!
Where the heck did you find a 10 qt Crockpot?? I soooo need one, right now I have to use two 7 qt ones when making a big meal, like chicken & dumplings or stew, for get togethers.
When do you add the tomatoes?
Hi Melissa! You can add those when you sauté the peppers. Hope that helps!
Costco sells large bags (I think it’s 2 lbs.) of pulled, boneless rotisserie chicken. They are $12.99 where I live. It’s a huge help when I’m strapped for time. Would be perfect in this recipe.
Is there a link to Pin this for later? I can’t wait to try it!
Hi there! The Pinterest icon is at the bottom of the post OR you can add this to your “Cookbook”. That option is also in the bottom of the post. Hope that helps!
Do you have freezing instructions for these? They look amazing and I think I want to make them for a friend after surgery next month!
Hi there! We would suggest covering the lasagna roll ups tightly with plastic wrap, then aluminum foil. To bake, remove plastic wrap, cover with foil and bake for 45 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. Wishing your friend a speedy recovery! 💕
Thanks for the info!!! No idea how to freeze!! 😀
You’re very welcome, Ann! Glad to help!
Hi! Looking forward to making this, but was wondering about seasoning the dish. You didn’t mention salt and peppering to taste or anything – was wondering if that was on purpose because the cheese makes it salty already? Or is it assumed we always season to taste? Just wanted clarification 🙂 thanks!
By using the rotisserie chicken and chicken broth it really brings enough salt into the dish. You can certainly add a teaspoon of pepper if you want to bring that wow factor into the dish. I hope you enjoy this dish as much as I did.
I’m going to try making this keto/low carb by swapping out lengthwise strips of zucchini and xanthan gum for the flour. Thanks for sharing the recipe; I’ll make it regular for my 8 yr old 🙂
Wonderful idea for a dinner party–make ahead, big batch, add salad–dinner done! Many thanks
Yes! I was thinking the same thing! You’re welcome!
This recipe looks delicious! Can’t wait to try. QUESTION – what is your “recipe” on cooking chicken in the crockpot ahead of time for the whole week? How do you make it have flavor, but still be a good mix for your recipes throughout the week? Do you cook it in water, broth, spices, etc? Thank you in advance! This is such a good idea & I just know it will save time during the busy work/school week!
I usually do a “chicken week” a month in our household. So on Sunday, I will cook a whole crockpot full of chicken breast and I usually season it with taco seasoning and a jar of salsa. This really gives the chicken a great flavor. I then will shred the chicken and place it in a large container for the week. During the week I will make chicken quesadillas, chicken and rice bowls, chicken pizza, bbq chicken sandwiches, and chicken wraps. The seasoning is not over powerful so adding bbq sauce or adding the chicken to a pizza will blend the flavors together just fine. I hope this helps with ideas for a busy week ahead.
Made it for dinner! It was a hit!! This is a keeper!! Thank you for sharing 😊
Woohoo! You’re welcome, Diane! SO glad it was a hit! I’ll be sure to let Ashley know how yummy it turned out for you!
I made for dinner tonight and it was a HUGE hit!!!
Yay! That’s great to hear! 🙌 Thanks for the feedback!
This recipe does not say whether the vegetables are added to the sauce, or rolled up in the noodle. It does say to saute them, but doesn’t mention where to add them.
Nevermind. I read it incorrectly. 🙂
No worries! Thanks for the update!
Recipe says 8 servings — but in note it says it feeds family of 4. So it’s really 4 servings?
Hi, Josie! It is 8 servings as it pertains to the nutritional information, but if you want it to feed like a dinner, consider serving with sides or doubling the recipe.
So easy and so good! I change some ingredients with the ones in my pantry. but the result was amazing!! thanks for the recipe!!