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Chicken Lasagna Rolls

2 casseroles, 3 servings each
1 sm. onion, chopped
3 T. butter
3 T. all purpose flour
1 (14 1/2 oz.) can chicken broth
1 c. milk
3 c. diced, cooked chicken
1 1/2 c. (6 oz.) shredded Monterey
Jack cheese
6 c. frozen chopped broccoli, thawed
and drained
2 eggs, lightly beaten
3/4 c. dry bread crumbs
1 (6 1/2 oz.) jar diced pimientos, drained
1/4 c. minced fresh parsley
1/2 tsp. salt, optional
12 lasagna noodles, cooked and drained

In a large saucepan, sauté onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 min. Remove from the heat; stir in cheese. Pour 1/3 c. each into two greased 8 in. square baking dishes; set aside. In a large bowl, combine 1 c. cheese sauce, chicken, broccoli, eggs, breaded crumbs, pimentos, parsley and salt, if desired. Spread about 1/2 c. over each noodle. Roll up jellyroll style, beginning with a short side; secure ends with toothpicks. Place six roll-ups curly ends down in each baking dish, top with remaining cheese sauce. Cover and freeze one casserole for up to 3 months. Cover and bake second casserole at 350º for 40 minutes. Uncover; bake 5 minutes longer. Discard toothpicks. To use frozen casserole, thaw in refrigerator for 8 hours. Bake as directed.

Carol Ann Eggers - Front Royal, VA




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