Crack Chicken Lasagna Rollups
I waited so long to try this recipe because I thought it would be a headache to make, I was wrong, friends! It's super easy and so delicious with the crack chicken flavor combined with alfredo. And if you make it with the specified ingredients in the recipe (not what I used in the video) it's only 7 Weight Watcher's points. It's on the Effler family dinner rotation now.
Ingredients
Instructions
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Step 1
In a slow cooker, place the chicken breasts on the bottom and 1 brick of cream cheese on top of the chicken. Sprinkle the Ranch seasoning packet and garlic powder over the cream cheese and chicken. Add in½ cup of water to the bottom of the pot.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily then stir with a large fork or spoon, so all the ingredients combine.
Add in crumbled bacon and stir to incorporate, turn crockpot off.
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Step 2
While the chicken is cooling just a little in your slow cooker, boil the lasagna noodles according to the package directions. Drain them and let them cool so they are easy to handle.
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Step 3
Spread ½ cup of jarred alfredo sauce in the casserole dish and spread it all over the bottom of the dish.
Place one cooked noodle on a surface and spread the crack chicken on it. Do not over fill the noodle. Roll the noodle up and place it in baking dish. Continue this step until all 8 noodles are filled and rolled up.
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Step 4
Spread the remaining alfredo sauce on top of the lasagna noodles in the baking dish and top them with mozzarella cheese. Bake at 350 for 25 to 30 minutes.
Top with a little parsley or Italian seasoning for garnish and enjoy!
Note
I believe this is the first recipe I've ever try from Recipe Diaries but it will not be my last. This was so tasty and a great new way to use crack chicken.
