Monday, February 22, 2016

Crazy Weather

If you live in Texas like we do, you know how crazy the weather can be.  Last week it was in the upper 80s and we were wearing shorts and flip-flops.  Today, not so much.  It's in the 40s and we have a chance of snow tonight.  It can change as much as 50 degrees in a day.  Really, I'd rather skip any weather below 80 degrees.  I'm not a winter person, and I really dislike snow.  My husband loves cold weather, and he has been known to wear his shorts and flip-flops with snow on the ground.  Not me.  I'll stand inside and wave at him and the kids outside playing in the snow.

I made this really easy dish for Chicken Lasagna Rolls the other night.  I had some cooked shredded chicken already, so that made the dish a snap.  The filling has cream cheese, more cheese, and spinach.  And the sauce on top is homemade Alfredo sauce.  It's great for cold nights since it's filling.  And it's darn tasty!  Enjoy!

1 1/2 c cooked, shredded chicken
16 ounces cream cheese, very soft
10 ounces frozen spinach, thawed and squeezed dry
1 C shredded Mozzarella (plus more for the top of the rolls)
1/4 C shredded Parmesan cheese
1 teaspoon garlic powder
1 lb lasagna noodles (see note)
2 teaspoons dried parsley
Salt & pepper, to taste

1 pint heavy cream
1 stick butter
1 teaspoon garlic powder
5 ounces shredded Parmesan cheese
Salt & pepper, to taste

NOTE:  I boiled the whole pound of lasagna noodles, but I only got 14 rolls.  There were about 4 or 5 noodles leftover, so you can cook less if you like.  However, depending on how much filling you use on each one, you may have more or less than 14.

Cook the lasagna noodles according to the package directions.  Rinse them in cold water so you can handle them and drain them well.

For the sauce, melt the butter in a small saucepot.  Stir in the heavy cream, garlic, salt and pepper.  Bring the pot to a boil. Turn the heat either to low or off.  Whisk the Parmesan cheese into the sauce in small handfuls, being sure to whisk it until the sauce is completely smooth before adding more. Continue whisking in more cheese until it is all incorporated and the sauce is smooth.

Meanwhile, preheat the oven to 350 degrees.  Stir together the chicken, cream cheese, spinach, Mozzarella, Parmesan, garlic powder, and parsley together until combined.  Lay the lasagna noodles out on a flat surface.  Spread about 2-3 T of the chicken mixture down the length of each noodle and roll the noodles up.  

Pour half of the sauce mixture into a 9 x 13 casserole pan. Lay the rolls into the sauce.  Pour the remaining sauce over the tops of the rolls.  Top with additional Mozzarella, if desired.  Cook the rolls about 20 minutes or until the filling is hot.

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