Lasagna Chicken Bundles
Created by WendyM on June 22, 2013
- Servings: 8
- Prep Time: 30m
- Cook Time: 30-35m
- Recipe #9908
Ingredients
- 8 dried lasagna noodles (coo9ked and rinsed under very cold water then pat dry with paper towels)
- 1 egg, beaten
- 2 cups ricotta cheese (or cream-style cottage cheese, drained)
- 1 small garlic clove (finely minced)
- 2 cups cooked chicken, finely chopped or flaked
- 1 1/2 teaspoons snipped fresh tarragon (or basil or 1/4 teaspoon dried tarragon or basil, crushed)
- Salt and pepper (to taste)
- 2 tablespoons butter (or margarine)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 cups half and half
- 1 1/2 cups shredded Swiss cheese
How to Make
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Step 1: For the chicken filling; in a medium mixing bowl stir together egg, ricotta, or cottage cheese, garlic, chicken, and 1 1/2 teaspoons tarragon or basil. Add salt and pepper.
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Step 2: To assemble bundles; spread about 1/3 cup of the filling over each lasagna noodle. Roll up noodles, starting from a short end.
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Step 3: Place rolled bundles seam-side down, in a 2-quart rectangular baking dish; set aside.
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Step 4: For the sauce; in a medium saucepan melt the margarine or butter. Stir in flour, mustard, salt, and pepper. Add milk and Parmesan all at once. Cook and stir until thickened and bubbly. Gradually add the Swiss cheese, stirring until melted after each addition. Pour sauce over lasagna bundles. Cover dish with foil.
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Step 5: Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving. Transfer bundles to individual plates. Stir sauce in baking dish. Spoon some of the sauce over each bundle. Enjoy!
Nutritional Facts
- Serving Size: 1 (191.2 g)
- Calories 483.3
- Total Fat - 30.5 g
- Saturated Fat - 20.3 g
- Cholesterol - 99 mg
- Sodium - 229.1 mg
- Total Carbohydrate - 33 g
- Dietary Fiber - 0.9 g
- Sugars - 0.6 g
- Protein - 20.9 g
- Calcium - 426 mg
- Iron - 1.8 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg