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.
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.
More Pasta Recipes You'll Love
Stay In Touch
If you tried this Chicken Lasagna Rolls or any other recipe on the blog then don’t be shy! Let us know! Rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!
Easy Chicken Lasagna Roll Ups
- 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
- 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.