Creamy savory flavor bomb chicken lasagna roll ups are legit a meal that EVERYONE in your family will love. They're full of veggies (totally hidden), savory chicken, and creamy cheese. The best part of chicken roll-ups is the zesty homemade creamy sauce!
What are Lasagna Chicken Roll-Ups?
They're kind of a lazy way to make lasagna! They can be made using different lasagna variations but instead of layering all the ingredients, the noodles are rolled up around the filling and then topped with a homemade creamy sauce and loads of cheese.
This lasagna rolls dish is inspired by a meal we had years ago in Playa Flamingo. The dish was much like an enchilada but made with a noodle instead of a tortilla. The sauce was a creamy and slightly brothy sauce with bits of peppers.
This isn't an exact copy but it's close, and really it makes a dinner the whole family loves.
If you want to try another variation, I think you're going to love these Caprese Lasagna Roll-Ups.
Why You Will Love This Recipe
- Hiding the veggies in the sauce is a great way to get even the pickiest eater to try some veggies.
- A hearty and satisfying dinner everyone will love.
- A delicious variation on a classic recipe.
- Easy to make for any level cook.
- Chicken roll-ups can be made ahead of time to make dinnertime even easier.
Prefer a more traditional chicken lasagna? Try this Creamy Chicken Alfredo Lasagna! It's delish.
Ingredients
There are no real surprises here! These creamy chicken alfredo lasagna rolls are made with simple ingredients available in most grocery stores. Here's what you need:
- Chicken: Use cooked and shredded chicken breasts or a rotisserie chicken. I prefer making this dish with rotisserie chicken because of its flavor.
- Butter: Cooks up the veggies adding a richness you can't get from vegetable oil. However, if you want to skip the butter you can use olive oil or another vegetable oil.
- Veggies: Onion, red, orange, or yellow bell pepper, and a roma tomato diced up small basically melt into the sauce.
- Garlic: Fresh garlic gives the sauce the best flavor.
- Flour: Added to the butter to thicken and make the base of the sauce.
- Chicken broth: Creates a more flavorful sauce.
- Heavy cream: Gives the sauce its velvety, rich texture.
- Mozzarella cheese: My favorite for this dish because it has a mild flavor but you can really use any type of cheese you enjoy that melts well.
- Lasagna noodles: Use the type that needs to be boiled and cook them in advance so they're cool enough to handle and wrap.
How to Make Chicken Lasagna Rolls
Once you've got the noodles cooked and the chicken cooked and shredded, you're ready to get started assembling the chicken roll-ups. Although this dinner takes a few steps, it is easy to make.
QUICK PREP TIP: I love using this Vidalia onion chopper for cutting peppers, onions, and tomatoes. It comes with two blade sizes. I use the small diced one. Having the peppers and onions chopped small helps them to soften faster and they melt into the sauce. So my kids have no idea that they are eating peppers!
- Add the butter, onion, bell pepper, garlic, and tomato to a skillet and sauté over med-low heat until very softened. Turn up the heat to medium-high and add the flour and cook for a few more minutes. Then slowly whisk in the broth.
Bring the sauce to a simmer and cook until it's thickened to your desired consistency. Turn off the heat and add the cream. Spread about a half cup of sauce in the bottom of your 9x13 pan.
- Mix shredded chicken and about two cups of mozzarella cheese (you can use more or less cheese as desired).
Lay out lasagna noodles and spread cheese and shredded chicken over and roll them up.
- Place each lasagna roll in your pan and continue rolling the rest. Pour sauce over the top and add more cheese if desired.
- Bake at 350° F for about 30 minutes or until hot and bubbly
PRO TIP: Use caution when adding salt. For this recipe, it's best to taste-test the sauce for saltiness. Different brands of broth have more seasonings and salt. In particular, if you are using bullion and rotisserie chicken there will be plenty of salt. If using plain boiled chicken and a low-sodium broth you will need to add salt and/or seasoning salts for flavor.
How to Store
The beauty of this dish is that the leftovers taste even better the next day! Here's how to store it for the best results.
Refrigerator: Transfer to an airtight container in a single layer or store in the baking dish well covered.
Freezer: I'm not a huge fan of freezing as sometimes dairy and pasta don't freeze very well and there may be changes in the texture. If you want to give it a try, you can freeze them for up to one month.
Reheat: Heat up in the microwave until heated through or in the oven at 350° F for 20-25 minutes.
Can I make lasagna rolls in advance?
This dish is perfect to prep up in advance for those busy nights when you need to eat fast and don't have time to slave over the stove. Simply prepare the dish all the way but don't bake it.
Cover it well and store it in the fridge for 2-3 days before cooking. When ready to cook, remove from the fridge and let sit for 30 minutes before baking. It may need to cook for 10-15 minutes since it's likely colder than when made fresh.
How to Serve
These chicken roll-ups are so filling and perfect for a family and friends dinner. I love to serve them with a salad and fresh veggies.
- Salad: I love this apple and gorgonzola salad or blueberry salad. The combination of sweet fruit and savory flavors makes a tasty addition to the table.
- Veggies: The sky is the limit but green beans and bacon and broccoli with cheese sauce both go great.
- Bread: It makes a great way to scoop up every drop of the delicious sauce. Buy a loaf at the store or make a batch of these homemade dinner rolls or this easy French bread recipe.
Expert Tips and FAQs
- Don't overcook your lasagna noodles. Al dente or even slightly undercooked is great as it will continue to cook in the oven.
- Cut the veggies small so they melt into the sauce.
- Taste before adding any salt, especially if using storebought broth and rotisserie chicken.
You can but they aren't my favorite for making roll-ups. If you want to use them they do need to be cooked for 2-3 minutes to soften them up so you can roll them.
Sure you can! They're great to make vegetarian by replacing the chicken with cooked veggies rolled up in the lasagna noodles. Cooked broccoli, cauliflower, spinach, and mushrooms all work great.
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Easy Chicken Lasagna Roll Ups
Ingredients
- 4 chicken breasts cooked and shredded or 1 rotisserie chicken I prefer rotisserie chicken because of its flavor.
- 1 teaspoon salt*
- 4 TBS butter
- ¼ cup onion minced
- ¼ cup bell pepper minced red, yellow or orange. the sweeter variety
- 1 garlic clove, minced
- 1 roma tomato died small
- 5 TBS flour
- 4 cups broth*
- ¼ - ½ cup heavy cream
- 3 cups mozzarella cheese
- 12 cooked lasagna noodles
Instructions
- In skillet add butter, onion, bell pepper, garlic, tomato. Sauté over med-low heat until very softened. Turn up heat to med-high. Add flour and cook for a few more minutes. Slowly whisk in 4 cups of broth*.
- Bring to a simmer. When sauce is thickened to desire consistency turn off heat and add ¼ cup of cream. You can add up to ½ cup if you prefer it more creamy.
- Spread about ½ cup sauce in bottom of 9x13 pan. Mix shredded chicken and about 2 cups mozz cheese (you can use more or less cheese as desired)
- Lay out lasagna noodles and spread cheese and shredded chicken over. Roll up. and place in 9x13 pan. Pour sauce over. Add more cheese if desired. Bake 350 for about 30 minutes or until hot and bubbly.
- *different brands of broth have more seasonings and salt. For this recipe taste test the sauce for saltiness. IF you are using bullion and rotisserie chicken there will be plenty of salt. If using plain boiled chicken and a low-sodium broth you will need to add salt and/or seasoning salts for flavor.
Nutrition
Stephanie says
Very bland. Would not make again.
Kadee says
Sorry you didn't enjoy Stephanie - with this dish, I often find that the quality of broth affects the flavor.
Andie d. says
This was a little time consuming but well worth it! I added extra veges, corn mushrooms asparagus sundried tomatoes
and it was a game changer!! I love every recipe that I get from this website ladies, thank you so much!! Not sure how to post a pic but it was delicious!
Brenda says
I gave it a 4 star because I thought it lack flavor. I used 2 chicken breast so I cut everything in 1/2. I did find I needed more flour to thicken the sauce. I seasoned my chicken with Kinders garlic/salt/ pepper blend and browned it in olive oil on both sides and let it simmer on low until done… about 20 minutes. I did the chicken earlier in the day and then chopped it. I also used the Rana ready to use lasagna noodles. They are wider than the box ones so I cut them in half. They are kinda hard to find but super easy… they are in refrigerated area with fresh ravioli etc.
I will Definitely Ty it again but will spice it up. I liked the comment that suggested sun dried tomatoes and the green pepper chilis.
Carol M. says
Approximately how many cups of chicken do you use in the recipe??
Kadee says
3.5-4 cups of chicken or 4 breasts shredded.
Erin Blanchard says
I use 2 large chicken breast. I out in crock out with Kinders wood fire garlic and some broth. Slow cook. Then shrewd w my hand mixer.
Barb says
What brand of chicken broth did you use that you said had seasoning in it?
Thanks in advance
Kadee says
I like to use the Knorr Flavor Bouillon that you mix with water.
Tammy Lopes says
maybe a dumb question lol, but is that 1/4 cup of EACH color pepper? So it would equal one half and a 1/4 total???
Kadee says
1/4 cup diced bell pepper total. You can use a variety of colors if you want, but you only need 1/4 cup total.
kristin biggleston says
Can you use no bake lasagna noodles to make this?
Kadee says
You would have to make it like a layered lasagna instead of the roll ups, but I don't see why that wouldn't work.
Karen S Richardson says
You can soak the no boil lasagna noodles in boiling water for about 5 minutes and they are pliable to roll up.
I've made a manicotti recipe doing this
Cindy says
Made these tonight for dinner and they were excellent!!! Delicious easy dinner. Thank you for this wonderful recipe!
Cambri says
WOW! this was super duper good. Thank you for sharing.
CJ says
May I ask: what kind of broth should I use?
Desarae says
I would recommend chicken or vegetable broth
Julie everson says
Delicious recipe! I used rotisserie chicken. Very easy to make!
Jennifer says
Made this tonight...it is AMAZING! Huge hit with my family and when I'm making a new recipe, this isn't always the case! I was told to put it in the rotation and that is a big compliment to me...and to you:) Thank you!!
Tessa M. says
Excellent recipe. Time consuming but well worth it. I seasoned my chicken with Lowry’s and pepper before cooking on the stovetop. Didn’t change a thing. My husband is somewhat of a picky eater and he loved it. When I make it again I will probably cook the chicken and noodles a day or two ahead of time. Would make this an easy meal on a weeknight. Going to try to freeze some next time as well!
Desarae says
Thank you Tessa!! I'm so happy it was loved!! This comment means a lot!
Rosa says
Very tasty...love the whole idea. Don’t think I would make it again ... too much work for end result.
Ruth says
This sounds delicious, but can you tell me how many in a serving?
Desarae says
yes! I used one roll up as on serving, and depending on your pan size you can make about 12-15 roll-ups.
Amber says
I made this again last night. It’s one of my daughters favorite dishes. The sauce is just too good! I have even used corn tortillas and made them into enchiladas. Amazing!
Desarae says
genius!! I love the idea of making them into enchiladas!!
Sspinnee says
Very good. Will probably change the pepper to corn next time as hubby does not like them (even for such a small amount, he whines about it)
Also completely forgot to get the cream so I improvised and used cream of mushroom soup instead it actually worked out well and I will likely keep it that way.
Thanks for the recipe!
MelindA says
I made these and added a little cajun seasoning. My husband also thought green chilies would be good and i agree! These are definiTely a keeper!
Leasen robinson says
How much Cajun did you use?
Sam says
These are amazing!! Made And froze them for postpartum freezer meals but i wanted to eat them all right away! They reheat really well after freezing. Made the sauce with corn instead of peppers because my Husband doesnt like peppers. Will dEfinitely be making these again
Cari says
How did you reheat them? Loved the ones we ate but froze about half.
Desarae says
I store them in an airtight container in my fridge, and just reheated in the microwave. If you freeze them, you could reheat in the oven like a frozen lasagna.
Debbi Kile says
You can make it easier by using store-bought cooked chicken, sundried tomatoes and jarred peppers. Just lay out the lasagna noodles. Making the sauce is the only "work".
Maryanne says
I made these tonighT...and theY were good, but i felt like they needed some spice (there just wasn’t a ton of flavor). I ended uP adding SmOked paprika aNd a tIny bit of chipotle powder (salt and pepper, too). Totally brought thIs dish up to new level!
Maryanne says
Oh my! What is up with all the weird capitals in my comment?! ????
Desarae says
I'm glad you liked them. One thing to think about is your broth, different broths have more salt and seasonings. Some people use bullion and water which can also be more salty and more seasoned. My broth that I use has seasoning and a nice flavor so I didnt need to add any additional, but others might depending on the brand they purchase. If the brand is bland they might need to add additional seasonings like you did!