Lasagna Roll Ups

2 cups cooked chicken (I cook mine in a crockpot with a Shiner and a packet of Italian Salad dressing mix, but you can also use rotisserie chicken)

2 blocks cream cheese, softened and divided

2 cups Parmesan cheese

1 box of lasagna noodles, cooked

2 cups shredded mozzarella cheese

2 cups heavy cream

1 tbs garlic powder

1 tsp salt

1 tsp black pepper

1/4 cup butter

In a sauce pan melt butter and 4 tbl of cream cheese. When this is melted add salt, pepper, garlic powder and heavy cream. When this is heated through, add 1 cup of Parmesan cheese. Heat on low until cheese is incorporated into sauce.

In a large bowl mix the remaining cream cheese, parmesan cheese, mozzarella cheese and shredded chicken.

Cut each lasagna noodle in half. Take 1/4 cup of filling and roll it inside the lasagna noodle Place this spiral end up in a baking dish. Repeat this process until all the lasagna noodles and filling are used up. If you have more filling than noodles, just press the extra in along the sides of the baking dish. Next, pour the white sauce gently over the rolls (so it doesn’t splash). If you like, sprinkle a bit more cheese (parm/mozz) over the top. Bake at 350℉ until bubbly and the cheese is melted, around 30 minutes.