Suzie The Foodie

Food Writer, Photographer and Product Reviewer

Follow Suzie the Foodie

Facebooktwitterpinterestinstagramby feather
  • Home
  • Contact
  • Recipes
  • Product Reviews
  • Older Posts
  • Instant Pot
You are here: Home / recipe / Suzie the Foodie’s Chicken Mushroom Lasagna Rollups

Suzie the Foodie’s Chicken Mushroom Lasagna Rollups

July 31, 2017 by Suzie the Foodie 6 Comments

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Get Recipe!

What do I do when I get super crappy news? I turn to pasta. My ultimate comfort food. Reg needed some comfort food too so I decided to call on some of his favourite flavours of a Greek dish he used to get in Ottawa and transform it into an Italian version. I ended up misremembering the dish but coming up with a winner recipe so it is all good.

Get this. I unknowingly made this on National Lasagna Day! I had no idea. I just know that I am now “inspired” to eat everything in my pantry and that includes a box of lasagna noodles.

The Meat

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

You can make your life easier by using two chicken breasts from rotisserie chickens. Me? I grilled them up, lightly seasoned and finished with some fresh lemon juice. Let cool to room temperature.

The Pasta

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

I was making this up on the fly so I did not know at the time you will need six lasagna noodles. You always want to make more than what is required because some inevitably break. One of my favourite things to snack on as a wee one was broken lasagna noodles that my mom would feed to me. Nostalgic bliss.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Cook them one minute less than directed to by the package in very salty water and then, do the unthinkable. Rinse them in cold water. I know! I know! That is pasta heresy but I promise you when you bake pasta in the oven and don’t rinse them you will end up with a dry dish. Those noodles are greedy so rinse your pasta. Trust me. I learned this from Martha Stewart BTW.

Let your rinsed noodles dry off on clean tea towels.

The Filling

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

I have one cheat for this recipe. You want a small container of room temperature Philadelphia Herb & Garlic Cream Cheese. To a medium-sized bowl add the chicken which you will finely chop, 2 finely chopped portobello mushrooms (gills removed), 1 tbsp minced parsley, pinch of salt and pepper.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Mix in the cream cheese and then layer each lasagna sheet with the filling.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Roll and put in a medium-sized buttered casserole dish.

The Sauce

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

In a small to medium sauce pan melt 2 tbsp of butter. Add 1 minced shallot and cook for a couple of minutes followed by 1 minced garlic clove.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

After about 30 seconds add 2 tbsp of flour. Whisk and cook for 2 minutes. Do not let brown.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Whisk in 2 tbsp of white wine. This will start to thicken into a sauce.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Add 1 tsp of Dijon mustard and then slowly whisk in 1 1/2 cup 2% milk. Do this in batches to keep the sauce thickening.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Add 1 cup of old cheddar, 1 tbsp of chopped chives and 1 tsp of chopped parsley. Whisk together.

Bringing It Together

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Pour over noodles. I used a long spatula to lift each rollup to let the sauce underneath but you can pour a little of the sauce and then add the rollups if you prefer.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Sprinkle with 1/4 cup of old cheddar and some freshly grated Parmesan.

Cover with parchment and then aluminum foil. Put in a preheated 350F oven for 20 minutes. Remove foil and parchment then bake for another 10 minutes.

Foodie Results

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

When you take it out of the oven the sauce should be bubbling gently.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

This was my little serving that went great with a spinach salad. Make sure to add some of that additional white wine shallot sauce.

Suzie the Foodie's Chicken Mushroom Lasagna Rollups

Get Recipe!

LOL, this was Reg’s! Last night as we had dinner he said, “I keep trying to eat slowly to make it last but it tastes so good…”

I do not usually rave about my own recipes but DAMN!!! Honestly, this was enjoyed with foodie glee. A bit of a tedious pain the butt and time consuming to make but I have a lot of worries on my mind. This helped me escape from reality for a little while.

A foodie homerun! Yay me.

SaveSave

Print Friendly, PDF & Email
Share

Filed Under: chicken, mushrooms, pasta, recipe Tagged With: chicken, Chicken Mushroom Lasagna Rollups, herbs, mushrooms, pasta, recipe, rollup, Suzie the Foodie, white sauce

Comments

  1. Vicky Ma says

    July 31, 2017 at 2:22 pm

    CanNOT wait to try this when I get back from Hong Kong! My stomach was growling just reading the how-to! So many of my favourite ingredients. Just a curious question – why do the gills of the portabello mushroom need to be removed?

    Reply
    • Suzie the Foodie says

      July 31, 2017 at 2:28 pm

      You are going to LOVE it Vicky!!! You need to remove the gills because they will darken the sauce and make it very murky and gross-looking, LOL, to be perfectly honest. I once ignored that advice in a recipe and man, my sauce looked funky. I normally ignore aesthetics when it comes to food but not in this case. Especially when you put in all that effort.

      Reply
      • Vicky Ma says

        August 1, 2017 at 2:35 am

        I see – thanks for the explanation! Totally makes sense. And I never knew that about rinsing the noodles if you’re going to bake them after. Thank you!

        Reply
        • Suzie the Foodie says

          August 2, 2017 at 4:48 am

          You are welcome Vicky! I got a bit of tsk-tsking on Facebook for the rinsing noodles tip because usually it is a no-no but yes, if you are going to bake the pasta and you want some serious sauce, rinse!!!

          Reply
  2. Tammy says

    July 31, 2017 at 3:21 pm

    This looks amazing!! Thanks for asking about the gills Vicky! I didn’t know either. I’ve never removed them for any recipe! I’ll have to wait for the heat wave here to calm down before firing up the oven, but this is going on my to do list!

    Reply
    • Suzie the Foodie says

      July 31, 2017 at 6:08 pm

      Good to know that this is a bit of a mystery to foodies, thanks Tammy! I will mention it from now on. Yes, I made this before the heat wave hit us too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Product Review: President’s Choice Ascolana Fried Olives Stuffed with Cheese

Sweet! First 2022 Holiday President's Choice Insider's Report product review is up! Olives and cheese? Yes please!

Search Suzie the Foodie

I Am Alive!

I Am Alive!

It has been over a decade and my time as Suzie The Foodie is over! Thanks for all the love and support and remember, do not NOT feed the trolls. ~ Suzie The Foodie

Save $25 On A Magical Butter Kit!

Save $25 On A Magical Butter Kit!

Not only can you save $25 on a Magical Butter Kit with this coupon you help support me and my site when you purchase one!

Want a big discount on your purchase? Use the coupon code "SUZIE” when you check out!

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Instant Pot Spicy Peanut Soup with Sweet Potato And Kale

Super fast and delicious soup made in the Instant Pot and saved my bacon!

My WordPress Guru

Special thanks to my WordPress Guru and long-time friend Mike D. Without your help, this website would not have been possible.

Copyright © 2023 · Metro Pro Theme on Genesis Framework · WordPress · Log in