Description
This Leftover Chicken Dinner transforms cooked chicken and simple cheeses into a comforting baked dish featuring rolled lasagna noodles filled with a creamy ricotta and mozzarella mixture, smothered in marinara sauce, and baked to golden perfection. Perfect for using up leftover chicken, this recipe is both hearty and flavorful, making a satisfying family meal.
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
Noodles & Sauce
- 8 cooked lasagna noodles
- 2 cups marinara sauce
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and form a creamy filling.
- Cook and prep noodles: Cook the lasagna noodles following the package instructions until al dente. Drain them and lay each noodle flat on a clean surface to cool and dry, preventing sticking during rolling.
- Assemble rolls: Spoon approximately 1/4 cup of the chicken and cheese filling onto each noodle. Carefully roll each noodle up tightly around the filling, then place them seam-side down in a greased 9×13-inch baking dish to prevent unrolling during baking.
- Add sauce and cheese: Pour the marinara sauce evenly over the arranged noodle rolls in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top to create a cheesy crust when baked.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes until the cheese turns golden brown and bubbles.
- Rest and garnish: Remove the dish from the oven and let it rest for 5 minutes to set. Garnish with freshly chopped parsley before serving to add a fresh herbal note and attractive presentation.
Notes
- Ensure the lasagna noodles are fully cooled and dry before filling to make rolling easier and prevent tearing.
- You can substitute leftover turkey or rotisserie chicken for shredded chicken in this recipe.
- Add a pinch of red pepper flakes to the filling if you like a little heat.
- For a lighter option, use part-skim ricotta and mozzarella cheeses.
- This dish can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking straight from the fridge.
- Leftover rolls store well in the refrigerator for 3-4 days and reheat in the oven or microwave.
