Lasagna roll-ups: A comforting twist on chicken casserole

There’s a lot going on in this casserole. The lasagna pasta rolls hide a chicken filling, all wrapped in a sauce made from cream cheese, heavy cream, garlic, and a generous handful of grated cheese. It might not be the most diet-friendly dish, but it’s worth the indulgence. I don’t know anyone who would refuse a portion of hot, delicious chicken pasta casserole.

The lasagna pasta sheets became the base for delicious chicken rolls instead of a traditional layered casserole this time. The preparation is really simple, and the dish looks so impressive that you can confidently serve it at family gatherings.

Ingredients:

• 2 chicken breasts,
• 1/2 teaspoon salt,
• 1/2 teaspoon pepper,
• 1 teaspoon sweet paprika,
• 1 teaspoon garlic powder,
• 1 teaspoon oregano,
• 1 tablespoon vegetable oil,
• 200 grams of grated mozzarella,
• 8 sheets lasagna pasta.

Sauce: 

• 4 garlic cloves,
• 115 grams of cream cheese,
• 1/2 cup heavy cream,
• 1 teaspoon oregano,
• 1/2 teaspoon sweet paprika,
• 1/3 cup Parmesan cheese.

Preparation method:

Step 1. Cut the chicken breast into cubes. Add vegetable oil, oregano, sweet paprika, garlic powder, salt, and pepper, and mix thoroughly to coat the meat evenly with the spices. Put it in a pan and sauté.

Step 2. Start preparing the sauce. In the same pan used for the chicken (do not wash it), add cream cheese, minced garlic, sweet paprika, oregano, heavy cream, and grated Parmesan. Heat the mixture, stirring the pan's contents.

Step 3. Parboil the lasagna sheets. Lay a sheet on the countertop, spread a portion of the sauce, and sprinkle with grated mozzarella and chicken pieces. Roll it up. Grease the bottom of an ovenproof dish with sauce and place the pasta rolls in it. Pour the remaining sauce, sprinkle with grated cheese, and then preheat it in the oven to 200°C.

Step 4. After baking, divide into portions and transfer to plates. The cheese is deliciously stretchy and tastes best when warm. Enjoy!