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Cheesy Chicken and Spinach Rolls

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Here is another recipes from the Real Women of Philadelphia contest I entered. All entries are accepted, and now we just wait to hear the final four finalists, 2 in entree week (announced today), and 2 more for dessert week (announced next Wednesday). Fingers crossed big time, I entered 15 new gluten-free dessert recipes last week. Yes, 15 newly developed recipes in 1 week, that is why the blog was quiet last week, I was busy developing, filming, editing, and entering my recipes. 🙂 Now, I’m playing catch up and getting all these great recipes onto the blog. This is my only entree that I entered, so starting tomorrow…DESSERTS! 15 of them! All Gluten Free. 🙂

Gluten-Free Cheesy Chicken and Spinach Lasagna Rolls | The Baking Beauties

These Cheesy Chicken and Spinach Rolls are so creamy, and so delicious, yet have only a fraction of the fat, thanks to the creamy PHILADELPHIA Spinach cream cheese, which has 46% less fat than regular cream cheese. What a great product, it really makes this dish what it is…creamy & flavourful.

Cheesy Chicken and Spinach Rolls

Cheesy Chicken and Spinach Rolls

Yield: 8

Ingredients

  • 1 box gluten-free lasagna noodles
  • 2 small chicken breasts, cut into small pieces
  • 2 tablespoons olive oil, for frying
  • 2 cloves garlic, minced
  • 1/2 cup fresh chopped spinach
  • 2 cups ricotta cheese
  • 1 large egg
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup chopped onion
  • 1/2 cup red pepper, chopped
  • 250 grams Spinach Cream Cheese
  • 1/2 cup milk
  • 1 small lemon, juiced
  • 2 cup mozzarella cheese, grated

Instructions

  • Preheat oven to 375 degrees F.
  • Boil lasagna noodles according to package directions. It works best to place them in a large pot of hot water, turn off the heat, and cover for 10-15 minutes. This will prevent the noodles from breaking apart. Drain, and rinse with cold water. Set aside.
  • In a large frying pan, fry the cut up chicken in the olive oil until the meat is no longer pink. Add the garlic and spinach, and continue frying until the spinach is wilted. Remove from heat.
  • In a mixing bowl, combine the Ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper. Stir the chicken/spinach mixture into the Ricotta mixture, and set aside.
  • In the same frying pan you fried the chicken in, over medium heat, cook the onion & red pepper until the onion is translucent. Turn the heat down to medium/low and add the Spinach cream cheese, and stir until the cream cheese has melted. Slowly stir in the milk. Squeeze in the juice of one small lemon. Once it is all incorporated, remove from heat
  • Lay the lasagna noodles out on the counter. Cover each lasagna noodle with about 1/2 - 3/4 cup of the Ricotta cheese/Chicken mixture. Spread it out along the pasta. Carefully roll the pasta up into rolls, and place, seam side down, in an oven safe dish. Repeat until all the filling is used up.
  • Spoon the Spinach cream cheese sauce over the noodle rolls, dividing it evenly between all of the rolls.
  • Top the rolls with the shredded mozzarella cheese, and bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling, and the cheese is melted and browned.
  • Serve immediately with a large garden salad. Delicious!
    • © Jeanine Friesen

     

    Comments

    1. Holtnotes says

      My daughter just called from the grocery store and asked for a dinner suggestion – this sounded good to me so she is going to make it for their dinner tonight. Sounds great!!

      Reply

    4. Amber says

      YUM! Although half of my gf noodles fell apart. I made the half that held together in rolls and with the other half I threw some noodle mess down, layered the filling, and threw some more noodle mess down and poured on the sauce and cheese lasagna style. It wasn’t as pretty as the rolled up ones but of course tasted just as fantastic 🙂

      Reply

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