Chicken & Spinach Lasagna Roll Ups

• 2 cups Shredded Chicken (2 Chicken Breasts)
• 8 whole Lasagna Noodles
• 1 box 10 Oz. Frozen Spinach
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Shredded Mozzarella
• 1 whole Egg
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 2 cups Milk
• 4 Tablespoons Butter
• 1/4 cups Flour
• 1/2 Tablespoons Salt
• 1/2 teaspoons Pepper

1. Preheat your oven to 375 degrees F. Boil the chicken in a pot of salted water until no longer pink in the middle (if its defrosted to start, this will take 15-20 minutes; if frozen, it will take a few minutes longer).
2. Remove chicken from the water and set aside to cool; then shred it.
3. Cook the lasagna noodles according to the package directions.
4. Drain and set aside.
5. Defrost the spinach in a colander under running water.
6. Once defrosted, squeeze all the water out.
7. Prepare the filling by mixing together the softened cream cheese, mozzarella, spinach, egg, salt, pepper, onion powder and garlic powder.
8. Mix in the shredded chicken.
9. Set aside.
10. Prepare the white sauce by simmering the milk in a medium pot.
11. In a large saucepan, melt the butter over low heat.
12. Once the butter is melted, add the flour and cook about a minute, stirring often.
13. While stirring, add all of the hot milk.
14. Season with salt and pepper and cook until thickened.
15. Pour half of the white sauce in the bottom of a 9x13 baking dish.
16. Spoon 3 tablespoons of filling onto each noodle, spread evenly to cover, and roll up.
17. Place the lasagna rolls on top of the layer of sauce, and cover with the remaining sauce.
18. Bake for 30 minutes until bubbly hot.

chicken, lasagna noodles, frozen spinach, weight cream cheese, mozzarella, egg, salt, pepper, onion powder, garlic, milk, butter, flour, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/chicken-spinach-lasagna-roll-ups/ (may not work)