Description
This comforting Leftover Chicken Dinner transforms cooked chicken and classic Italian cheeses into savory, cheesy rolled lasagna noodles baked in a rich marinara sauce. Perfect for repurposing leftovers into a hearty, crowd-pleasing meal that comes together quickly and bakes to golden perfection.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 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
Additional Ingredients
- 8 cooked lasagna noodles
- 2 cups marinara sauce
- 1/2 cup mozzarella cheese, shredded (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the filling: In a large bowl, combine the shredded cooked chicken, ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
- Cook and cool noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and lay the noodles flat on a clean surface or baking sheet to cool and dry.
- Assemble rolls: Spread about 1/4 cup of the prepared chicken and cheese filling evenly onto each cooked noodle. Roll each noodle gently but firmly and place them seam-side down in a greased 9×13 inch baking dish.
- Add sauce and cheese: Pour marinara sauce evenly over the arranged rolled noodles in the baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top to create a cheesy crust.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and continue baking another 10 minutes until the cheese is golden brown and bubbly.
- Rest and garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- Make sure the shredded chicken is well drained if moist to prevent the filling from becoming watery.
- You can prepare this dish a day ahead and refrigerate before baking; just add a few extra minutes to the baking time if baking from cold.
- Use fresh lasagna noodles or no-boil noodles for convenience, adjusting cooking times accordingly.
- For a spicier kick, add red pepper flakes to the filling mixture.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
