Chicken Spinach Mushroom Alfredo Roll Ups
A comforting and flavorful dish that combines creamy Alfredo sauce, tender chicken, earthy mushrooms, and vibrant spinach, all rolled up in lasagna noodles.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Feel free to use rotisserie chicken for a quicker option!
- 2 cups fresh spinach, chopped Want a bolder taste? Swap spinach for kale.
- 1 cup mushrooms, sliced Button mushrooms work beautifully, but try shiitake for a gourmet twist.
- 2 cups Alfredo sauce Homemade is best, but store-bought saves time.
- 1 cup shredded mozzarella cheese Go for sharp cheddar for a tangy layer.
- 1 package (10 oz) lasagna noodles Flat noodles are perfect for rolling.
- to taste Salt and pepper Always a must for seasoning!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté the sliced mushrooms until they’re golden and tender, about 5 minutes.
- Add the chopped spinach to the skillet, cooking until wilted, approximately 2 minutes. Season the mixture with salt and pepper.
- In a large bowl, combine the sautéed mushrooms and spinach with the shredded chicken and Alfredo sauce. Mix thoroughly to coat every piece in creamy goodness.
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay them out flat on a clean surface.
- Spoon a generous amount of the chicken mixture onto each noodle and roll it up tightly. Place the roll ups seam-side down in a greased baking dish.
- Top with remaining Alfredo sauce and sprinkle mozzarella cheese on top.
- Bake for 20 minutes or until cheese is bubbly and golden.
Notes
Leftovers can be stored in an airtight container for up to 3 days. They can be frozen before baking for a quick meal later. Reheat by thawing overnight and baking until heated through.