Buffalo Chicken Roll Ups (Print Version)
# Ingredients:
01 -
18 sheets of lasagna pasta.
02 -
2 1/2 cups of Alfredo sauce, ready to go.
03 -
1 cup of your favorite buffalo-style hot sauce.
04 -
15 ounces of smooth ricotta cheese.
05 -
4 ounces of softened cream cheese.
06 -
1/2 cup of Parmesan cheese, split into two parts.
07 -
2 teaspoons of kosher or sea salt.
08 -
1/2 teaspoon of garlic powder for seasoning.
09 -
1/4 teaspoon of celery seasoning salt.
10 -
1/2 teaspoon of ground black pepper.
11 -
3 cups of cooked, shredded chicken.
12 -
15 ounces of drained, diced tomatoes.
13 -
1/4 cup of chopped parsley leaves.
14 -
8 ounces of melty mozzarella cheese.
# Instructions:
01 -
Follow package directions to boil the pasta. Lay them out on greased baking sheets so they don’t stick.
02 -
Combine buffalo wing sauce with Alfredo sauce. Use half to coat the bottom of a greased 12-inch skillet or 9x13 dish.
03 -
Mix together the cheeses, seasonings, chicken, tomatoes, and parsley in a bowl until well blended.
04 -
Spread the filling over each noodle, sprinkle on cheese, roll tightly, and place standing up in the dish. Pour the remaining sauce over the top.
05 -
Cover and bake at 375°F for 30 minutes. Uncover, add more cheese, and broil for 2-3 minutes. Let cool for 10 minutes before serving.
# Notes:
01 -
Toss in some veggies if you want.
02 -
Go for whole milk ricotta if possible.
03 -
You can prepare everything ahead of time.