Instructions
1. Preheat oven to 350 degrees. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in cream cheese and Parmesan and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
2. Spoon a thin layer of sauce onto bottom of a baking dish. Spread sauce onto each cooked noodle and top with chicken, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon over remaining sauce.
3. Bake until chicken is warmed through, about 20 minutes.
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Ingredients
4 Tbsp. butter
2 garlic cloves, minced
1/4 c. all-purpose flour
2 1/2 c. milk (preferably 2% or whole)
4 oz. cream cheese, softened
1/2 c. freshly grated Parmesan
Juice of 1 lemon
1 tbsp. freshly chopped parsley, plus more for garnish
4 c. shredded rotisserie chicken
12 lasagna noodles, cooked according to package directions
Kosher salt
Freshly ground black pepper
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