Chicken, bacon, and paneer rolled in all the right areas and the best homemade garlic climbed to the top with Alfredo sauce! The best food you will do!
Some things on the blog that I really hope everybody tries.
This is one of those dishes.
I have already made it twice in a week. And because I loved it so much, I invited my family for dinner on Sunday. They had to experience how wonderful this meal was. But with chicken, bacon and Alfredo were involved. How can you go wrong?
It all started with Alfredo Roll-Ups, which made it on the blog in the beginning. I love how you can roll Lasagna noodles and they make the perfect personal part. We used to love them and they soon became a popular recipe. But since then, I have tried many homemade Alfredo dishes. I’ve tweaked them according to my choice and made the right Alfredo sauce. I promise you will not get a better person there!
I knew I had to use the right sauce in these Alfredo rolls. I also added some bacon And be honest Bacon makes everything better It added such a great flavor and complimented all the ingredients well. These are really incredible.
They were a quick hit with my family and a roll-up was not left. They shouted about how wonderful they were and I knew they would love them!
If you try only one thing on the blog, then start with this recipe! I know that you will love them and make them again and again!
CHICKEN BACON GARLIC
- 8 Lasagne noodles
- 2 cups cooked and shredded chicken (I used rotisserie)
- 1 pound bacon, cooked and crumbled
- 2 cups shredded mozzarella cheese Garlic Alfredo Sauce:
- 1/2 cup butter
- 1 pint heavy whipping cream (2 cups)
- 4 ounces cream cheese
- 1/2 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated parmesan cheese
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray and set aside.
Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.
Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and bacon and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×13 prepared pan. Repeat.
Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.