Alfredo Chicken Lasagna Rolls

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.

3. 3

   Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.

4. 4

   Spread Alfredo sauce over each noodle; top with shredded chicken.

5. 5

   Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.

6. 6

   Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.