I made this recipe for the first time last night, and it was wonderful! I love that it has chicken and my girls didn't even know it. The cheesy mixture is wonderful and it definitely made enough for two dinners. Yay for leftovers!
Recipe:
3 Cups cooked, shredded chicken (I like to cook my shredded chicken in the slow cooker all day. It makes it SO easy to shred).
1/4 C milk
1/4 tsp pepper
1 tsp parsley
1 tsp italian seasoning
1 tsp salt
1/4 tsp garlic powder
1/4 C crumbled feta cheese
1 C ricotta cheese
1 box lasagna noodles (cooked)
1/4 C grated parmesan cheese
1 bottle spaghetti sauce
mozerella cheese
In medium bowl, combine chicken, cheeses (except parmesan) and spices.
Pour 1 C spaghetti sauce in the bottom of a 9x13 baking dish.
spread 1/4 C mixture on one edge of each lasagna noodle. Roll up (starting with the side with the mixture) and place seam-side down in the baking dish.
Top with remaining spaghetti sauce and cover with aluminum foil
Bake at 375 for 30 minutes.
top with shredded mozerella cheese and parmesan.
This recipe was adapted from the recipe found at www.daydreamkitchen.com
No comments:
Post a Comment