Chicken & Bacon Lasagna Roll Ups <3 by Kaitlynn C - Musely
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Chicken & Bacon Lasagna Roll Ups <3

posted in Food & Drink > Recipes
  • 8 lasagna pasta, cooked and drained.
    1 pound bacon, diced, cooked and drained
    1 small red or yellow onion
    6 cloves of garlic, crushed
    2 boneless chicken breasts, cooked and shredded
    2 cups of Parmesan Cream Sauce (link within the post)
    ½ cup mozzarella (to sprinkle on top)
    ½ cup grated Parmesan (to sprinkle on top)

  • Filling
    1 cup ricotta cheese
    ½ cup sour cream
    6 oz. cream cheese
    ½ cup grated Parmesan
    1 tablespoon garlic powder
    2 teaspoons onion powder
    salt and pepper, to taste

  • Add 8 pieces of lasagna pasta to a large pot of boiling water.
    Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
    Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
    Shred chicken breasts. Set aside.
    Cut and fry bacon.
    Add diced onions and crushed garlic 3 minutes prior to baking being finished.
    Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
    In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.

  • Divide and spread the filling onto the cooked pasta evenly.
    Add the shredded chicken onto each pasta.
    Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
    Sprinkle some Parmesan on top of the bacon and chicken.
    Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
    Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
    Cover the roll ups with the rest of the cream sauce.
    Top with pieces of bacon.
    Sprinkle mozzarella and Parmesan on top.

  • Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
    Let it rest after taken out of oven for 5 to 10 minutes.

  • Parmesan Cream Sauce

    8 ounce cream cheese, cold or room temperature
    4 tablespoons (real) unsalted butter
    2 cups heavy whipping cream, divided
    1 1/2 cups half & half, divided
    1 cup grated Parmesan
    1 cup shredded fresh Parmesan
    1 tablespoon Italian seasoning
    1 teaspoon onion powder
    1 teaspoon garlic powder
    salt & pepper, to taste
    fresh parsley for garnishing, optional.

  • In a large skillet on medium heat, put in the cream cheese and butter.
    Pour in 1 cup of heavy whipping cream and seasonings. Whisk together until cream cheese has melted and all combined. It will be thick.
    Whisk in 3/4 cup of half & half and bring it to a simmer for a few minutes. Keep whisking! It will begin to thicken up.
    Add the rest of the of the heavy whipping cream and half & half. Whisk and simmer until it comes to a creamy consistency. Usually takes a few minutes. The longer you let the sauce simmer, the thicker it becomes.

  • If it gets too thick, add a tablespoon of half & half at a time.
    Turn temperature down to low.
    Whisk in the grated Parmesan.
    Stir in the shredded Parmesan.
    Ready to serve over your favorite pasta!


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