Chicken Spinach Mushroom Alfredo Roll Ups
Today’s recipe is truly amazing and has a long history with my family.
Growing up, I can remember quite a few dinners my mom prepared, but some where exceptionally a stand out. And this is one of those stand outs.
This meal is PACKED with so many delicious ingredients and flavors.
It is one of my mother’s most requested meals from family members and neighbors. And I am so excited to finally be sharing the recipe with you!
This is now one of my favorite dinners to make myself and it is surprisingly very easy make! I think you will agree and with how delicious it is, one that you will want to make over and over again!
- 10 lasagna noodles
- 16 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 2 cups chopped fresh spinach
- 2 cups chopped rotisserie chicken
- 3 cups grated mozzarella, divided
- ¼ cup olive oil
- 8 ounces sliced mushrooms
- 2 garlic cloves minced
- ½ cup butter
- 2 cups heavy cream or half and half
- 2 cups grated Parmesan cheese
- ½ teaspoon garlic salt
- Cook lasagna noodles according to package directions.
- Once cooked, lay out lasagna noodles on a flat work surface.
- In a large mixing bowl add cream cheese, Parmesan cheese, garlic powder, and mix well. Stir in chopped spinach. Divide mixture evenly over noodles, and spread over noodles. Sprinkle chicken evenly over the noodles. Sprinkle 1½ cups mozzarella over the noodles and roll each noodle up and place in 9x13 baking dish. Preheat oven to 350 degrees F.
- In a skillet, heat oil over medium heat and add mushrooms, and garlic. Sauté until tender, set aside.
- In a medium saucepan melt butter, and then add cream, and garlic salt. Stir until hot. Remove from heat and add Parmesan cheese, stir until smooth.
- Pour Alfredo sauce over roll ups. Top with mushrooms and remaining mozzarella. Bake at 350 degrees F for 30 minutes or until cheese is melted.
Instead of rolling the lasagna noodles, could this just be chicken, spinach lasagna? It looks delicious! Thanks for sharing.
Hey thanks for your wonderful blog!! My family and I are enjoying all the variety and outstanding quality of your recipes! Truly appreciate coming here, cause I know that what you put on will be delicious. Thanks so much!!! <3
Thank you for the nice recipe.
These look wonderful! Would you say approximately 9 servings per 9 x 13 pan?
I keep seeing post on Facebook of your delicious looking recipes! Just had to track down your blog...I'm adding quite a few of your recipes to my Yummly and Pinterest. Thank you for sharing! Can't wait to get cooking!
Made these for Mother's Day and they were great!! Will be a repeat at our house!
I am always on the look out for something good that I can make and freeze for my sister to have when she comes in from work. Is this freezable and how would you re-heat it?
Can you make these up and not bake, but put in individual freezer container, to bake later as a single serving meal?
My family loved these. Definitely a keeper. My daughter says she has a new favorite meal.
This was very good!! A little time consuming to put together, but WELL worth it. We forgot to buy the spinach, so we chopped up fresh aspargus to put in the mix. It was good and can not wait to try it with the spinach. Also we used some greek yogurt in place of some of the cream cheese. Put in a few chopped onions with the mushroom mixture.
Will make this again!
This was excellent but I did make some changes. I felt it might of been a little too rich for my family so I followed the recipe as is but topped with marinara sauce instead of the alfredo. I will make it again. My kids devoured their plates in less than 10 mins (which is a miracle at our house).
Thanks for sharing!!
Love your recipes
This is amazing it turned out great! !!!!!! Thank you for this recipe! !!!
I substituted the cream cheese with a sauce I like to make...if you have cream cheese great add it, but it can be made without it as well.
I use cream cheese, ricotta, sour cream, butter, milk, salt and pepper, roasted minced garlic, a dab of spicy brown mustard, shredded cheese of choice, and about 1 tbs of your favorite speghatti sauce. Play around with the amount for each ingredient and cook Inn a sauce pan like making a cheese sauce.
Goes great with mushroom ravioli, speghatti squash (can add spinach) or basically any kind of pasta.
I just gave away my secret! Enjoy!
Spinach Mushroom Stuffed Alfredo Chicken - Chef in Training
[…] I love the spinach, mushroom, chicken, alfredo combo as you can tell by several recipes on my blog. I thought a yummy stuffed chicken was the perfect switch up to my favorite roll ups. […]
I made this tonight and it was delicious! It's a very, very rich. Next time I will cut the alfredo sauce in half and make some other adjustments so it's not so high in calories.
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