Recipe of the Week

Alfredo Chicken Lasagna Rolls

This weeks recipe courtesy of


  • 1 can evaporated milk
  • 2 boneless chicken breasts
  • 1 package ranch dressing mix
  • 9 lasagna noodles
  • 1 cup Alfredo sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup crumbled cooked bacon
  • 1 pinch dried oregano
  • 1 pinch garlic salt



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.
  3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.
  4. Spread Alfredo sauce over each noodle; top with shredded chicken.
  5. Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.
  6. Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minut