Chicken Noodle Roll-Ups

Chicken Noodle Roll-Up

Chicken Noodle Roll-Up

Serve this colorful lasagna-like dish for a special occasion!


Makes 9 servings


9 uncooked lasagna noodles (about 9 ounces)
8 ounces boneless skinless chicken breasts, cut into chunks
Nonstick cooking spray
2 cups finely chopped broccoli
2 cups low-fat (1%) cottage cheese
1 egg
2 teaspoons minced fresh chives
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 tablespoon reduced-fat margarine
2 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/2 cup fat-free (skim) milk
1/2 teaspoon dry mustard
1 medium tomato, seeded and chopped


  1. Cook lasagna noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place in single layer on aluminum foil.
  2. Preheat oven to 375°F. Place chicken in food processor or blender; process until finely chopped. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 4 minutes or until chicken is no longer pink. Stir in broccoli; cook about 3 minutes or until broccoli is crisp-tender. Cool.
  3. Combine cottage cheese, egg, chives, nutmeg and black pepper in medium bowl. Stir in chicken mixture. Spread a generous 1/3 cup filling over each lasagna noodle. Roll up noodle, starting at short end. Place filled roll, seam side down, in 11X7-inch baking dish; set aside.
  4. Melt margarine in small saucepan. Stir in flour; cook 1 minute. Whisk in chicken broth, milk and mustard. Cook, stirring constantly, until thickened. Pour sauce over filled rolls; sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set. Garnish as desired.

Nutritional Information

Serving Size: 1 roll-up
Fiber 2 g
Carbohydrate 17 g
Cholesterol 46 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 22 %
Calories 179
Protein 18 g
Sodium 291 mg

Dietary Exchange

Meat 2
Starch 1

Check out more recipes for Chicken & Other Poultry