Buffalo Chicken Roll Ups (Print Version)
# Ingredients:
01 -
3 cups cooked, shredded chicken.
02 -
15 ounces canned diced tomatoes, drained.
03 -
2 teaspoons kosher salt.
04 -
1/2 teaspoon garlic powder.
05 -
1/4 teaspoon celery salt.
06 -
1/2 teaspoon black pepper.
07 -
1 cup spicy buffalo sauce.
08 -
2 1/2 cups creamy Alfredo sauce.
09 -
18 sheets of lasagna noodles.
10 -
15 ounces ricotta, whole milk preferred.
11 -
4 ounces softened cream cheese.
12 -
1/2 cup Parmesan cheese, split into 2 portions.
13 -
8 ounces of grated mozzarella cheese.
14 -
1/4 cup chopped fresh parsley.
# Instructions:
01 -
Cook pasta as directed on its packaging. Lay flat on greased baking trays so they don't stick.
02 -
Blend together the Alfredo and buffalo sauces. Grease your skillet or pan, then pour in half the mixture.
03 -
Combine diced tomatoes, shredded chicken, parsley, all cheeses, and spices in a bowl. Mix it well.
04 -
Spoon filling onto each pasta sheet, sprinkle mozzarella, roll tightly, and stand them upright in the sauce-filled pan. Pour leftover sauce over the rolls.
05 -
Cover the pan and bake at 375°F for 30 minutes. Remove cover, sprinkle more cheese, and broil for a few minutes until golden. Let sit for 10 minutes before serving.
# Notes:
01 -
Feel free to toss in extra veggies.
02 -
Stick with whole milk ricotta for best flavor.
03 -
Can be prepped and stored ahead of time.