Description
This Leftover Chicken Dinner is a comforting baked recipe featuring rolled lasagna noodles stuffed with a flavorful mixture of shredded chicken, ricotta, and cheeses. Topped with marinara sauce and mozzarella, it’s a perfect way to transform cooked chicken into a hearty, cheesy pasta bake that serves the whole family.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded (divided)
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Others
- 8 cooked lasagna noodles
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are fully incorporated.
- Cook and cool noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean surface to cool and dry, preventing them from sticking together.
- Assemble rolls: Spoon approximately 1/4 cup of the chicken and cheese filling onto each cooled lasagna noodle. Roll the noodles gently and place them seam-side down in a greased 9×13 inch baking dish in a single layer.
- Add sauce and cheese: Pour the marinara sauce evenly over the rolled noodles in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top to add a golden cheesy crust after baking.
- Bake: Cover the dish with aluminum foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Then, remove the foil and continue baking for an additional 10 minutes or until the cheese on top is golden and bubbly.
- Rest and garnish: Allow the dish to rest for 5 minutes after baking to set. Garnish with freshly chopped parsley before serving for a burst of color and freshness.
Notes
- Ensure the lasagna noodles are cooled and dry before assembling to prevent sogginess.
- You can substitute the cooked chicken with leftover turkey or a plant-based alternative for variation.
- To make ahead, assemble the rolls and refrigerate them, then bake when ready to serve.
- If preferred, use store-bought marinara sauce or homemade for better flavor control.
- To reduce sodium, opt for low-sodium cheeses and marinara sauce.
