CHICKEN LASAGNA ROLLS
Whether for an everyday meal or a special occasion, this is a fun and creative way to serve lasagna. Chicken and almonds add a tasty twist.
—VIRGINIA SHAW MODESTO, CA
PREP: 45 MIN. • BAKE: 25 MIN. • MAKES: 5 SERVINGS
1 medium onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped almonds
1/3 cup butter
1/2 cup cornstarch
1 1/2 teaspoons salt
2 cans (10 1/2 ounces each) condensed chicken broth, undiluted
2 cups chopped cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
10 lasagna noodles, cooked and drained
2 cups milk
1 cup (4 ounces) shredded Swiss cheese, divided
1/4 cup dry white wine or water
1. Preheat oven to 350°. In a large saucepan, saute onion, red pepper and almonds in butter until onion is tender and almonds are toasted. Stir in cornstarch and salt until blended. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened.
2. Transfer half of the sauce to a large bowl; stir in the chicken, spinach, pepper and nutmeg. Spread about 3 tablespoons over each lasagna noodle. Roll up and place seam side down in a greased 11x7-in. baking dish.
3. Add milk, 1/2 cup Swiss cheese and wine to remaining sauce. Cook and stir over medium heat until thickened and bubbly. Pour over roll-ups.
4. Bake, uncovered, 20-25 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until the cheese is melted.