Alfredo Chicken Lasagna Rolls

• 1 (12 fluid ounce) can evaporated milk
• 2 skinless, boneless chicken breasts
• 1 (1 ounce) package ranch dressing mix
• 9 lasagna noodles
• 1 cup Alfredo sauce, or as desired
• 1 1/2 cups shredded mozzarella cheese, or to taste
• 1/4 cup crumbled cooked bacon, or to taste (optional)
• 1 pinch dried oregano, or more to taste
• 1 pinch garlic salt, or more to taste

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 minutes.

milk, skinless, lasagna noodles, alfredo sauce, mozzarella cheese, bacon, oregano, garlic salt

Taken from www.allrecipes.com/recipe/257098/alfredo-chicken-lasagna-rolls/ (may not work)