Happy 2017! Edna, my beloved oven, and I want to thank all of our followers for a great year! You made 2016 so much fun. These are the top nine posts you made the most popular in 2016. I must say, you picked our favorites!
Edna and I can’t wait to get back in the kitchen and share new food with you for 2016!
I am starting 2017 off with a pasta dish, rather a lasagne dish, sort of a lasagne-type dish, in other words, putting a spin on lasagne. It’s quick, uses rotisserie (YAY!), easy clean up, and gets on the table fast.
This meal came together by accident. Sir Streusel was in the mood for lasagne and what Sir Streusel wants, he gets, or rather I do everything in my power to make it happen if possible. I’m good like that. I didn’t have the ingredients in the pantry to make a red sauce but I did have everything I needed to make a simple alfredo sauce. I have no idea why I rolled the lasagne, just in the mood to put my OCD to use in making perfectly rolled lasagne noodles and line them up in perfect rows in the dish. Sometimes my OCD is put to perfectly good use other than driving Sir Streusel nuts!
This dish starts with melted butter in a large skillet and adding garlic for about 30 seconds. Whisk in flour and cook for a couple of minutes. Gradually pour in milk whisking constantly. FYI, whisking is considered exercise. It falls under the cardio section. It also falls under the ‘shaking ‘yo hips’ section which is alway a winner! Stir in some cream cheese and Parmesan and simmer until the sauce thickens. Pop a little lemon juice to the sauce and season to taste with salt and pepper.
Stir in shredded chicken and parsley. What did we do before rotisserie chicken entered our lives? Forget I asked, I don’t even want to know.
Spoon a thin layer of sauce onto the bottom of the baking dish. Lay cooked noodles in a single layer on a cutting board or baking sheet. Spread chicken alfredo mixture on each noodle.
Now start the process of rolling the lasagne noodles and lining them in perfect rows in a prepared pan. I really dig this part.
Spoon more of the deliciousness on top of the roll-ups. Oh man oh man oh man oh man oh man oh man!!!
Pop in a preheated oven for 20 minutes or until bubbly and brown and calling your name.
Serve 1 roll, 2 rolls, 3 rolls, per person. I truly don’t believe one roll will be enough.
2017 is going to be so much fun! We are already kicking the New Year off with a fun recipe that is quick to make an appearance on your table.
Edna and I hope when you make this dish you enjoy making your perfect roll ups as much as we do. Really, a little OCD never hurt anyone!
Happy New Year!!
Jody and Edna
- 3 tbsp. butter
- 3 tbsp. flour
- 1 ¼ cups milk
- Juice of 1 lemon
- 2 tsp chopped parsley
- 2 garlic cloves, minced
- 2 tbsp. softened cream cheese
- 2 cups shredded rotisserie chicken
- ½ cup grated Parmesan
- 8 cooked lasagna noodles
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Butter a large casserole dish and set aside.
- Melt butter in a large skillet over medium heat.
- Add garlic and saute about 45 seconds.
- Whisk the flour into the butter and garlic and cook until the mixture bubbling and golden.
- Gradually pour in milk, whisking constantly.
- Bring the mixture to a simmer, then stir in cream cheese and Parmesan.
- Let simmer until the sauce thickens, about 3 minutes.
- Add lemon juice and about 1 teaspoon of parsley.
- Season to taste with salt and pepper.
- Stir in shredded chicken.
- Spoon a thin layer of sauce onto the bottom of the baking dish.
- Lay cooked noodles in a single layer on a cutting board or baking sheet.
- Spread chicken Alfredo mixture on each noodle, then roll up the lasagna noodle.
- Lay the roll-ups in the baking dish seam side-down.
- Spoon more sauce on top of the roll-ups.
- Bake for 20 minutes, until the sauce is bubbly and beginning to brown.
- Garnish with more parsley.