9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups of cooked and shredded chicken.
3 cups of grated mozzarella, or cheese of your choice
How to make it:
Spray an 8×8 skillet with nonstick spray and pour ½ cup alfredo sauce, or enough to cover the bottom of the skillet. Boil 8-10 cups of water in a large saucepan, cook the lasagna noodles until al dente (I usually cook an extra 1 or 2 just because the lasagna noodles always seem to break when I stir them).
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking together. Then, place each noodle individually and dry them with a paper towel.
Spread about 2 tablespoons of alfredo sauce over each noodle. (If there is too much sauce, you will have a big mess on your hands!) Sprinkle oregano and garlic salt over the sauce. Take 1/9 of the shredded chicken and spread it evenly over each noodle. Add about 3 tablespoons of cheese.
To roll, start at one end and roll the noodles over the ingredients. You will need to lift the noodle a little to prevent the inside of the ingredients from being crushed while you roll it.
Place the rolls in the pan, one by one, with the seam facing down so that they do not fall apart. Once they are all in the pan, pour the rest of the alfredo sauce over them. Cover with the remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.