Total Time: 6 hrs | Yield: 8
These crack chicken lasagna rollups are made with lasagna noodles filled with crack chicken, then topped with Alfredo sauce and lots of mozzarella cheese. This is great for meal prep, scrumptious, and family-friendly!
1 (1 ounce) packet of dry Ranch seasoning
2 pounds boneless chicken breasts
½ c. of water
1 (8-ounce) block of fat-free cream cheese
For the rest of the dish:
1 ½ c. of store-bought Alfredo sauce
1 c. of part-skim mozzarella cheese
8 lasagna noodles, cooked
Chopped Parsley (optional)
4 slices of crumbled bacon optional
How to make Crack Chicken Lasagna Rollups
Step 1: On the bottom of a slow cooker, place the chicken breasts and top with 1 brick of cream cheese. Over the cream cheese and chicken, sprinkle the Ranch seasoning packet. Then, pour in half c. of water.
Step 2: Cover and set to cook for 6 to 8 hours on low or 4 hours on high or until the chicken can easily be shredded.
Step 3: Using a large fork or spoon, shred the chicken and stir to mix with all the ingredients.
Step 4: Add the optional crumbled bacon. Stir until blended.
Step 5: In the meantime, cook the lasagna following the package directions. Drain when done and allow the lasagna to cool.
Step 6: In the casserole dish, spread a half cup of jarred Alfredo. On a surface, lay 1 cooked noodle and spread with the crack chicken, making sure not to over-fill the noodle. Then, roll the noodle and place them in the baking dish. Repeat the same process until all 8 noodles are used.
Step 7: On top of the lasagna noodles, spread the Alfredo sauce and sprinkle with the mozzarella cheese.
Step 8: Place in the oven and bake for about 25 to 30 minutes at 350 degrees.
myWW points: Blue :7; Green 9; Purple: 7
My WW Personal Points: 7
Serving Size: 1 rollup Calories: 335 Sugar: 3g Fat: 9g Saturated Fat: 3g Carbohydrates: 26g Fiber: 3g Protein: 33g
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