Creamy Baked Chicken and Broccoli Lasagna Rolls

Instructions

1. 1

   Preheat oven to 350°F. In a large saucepan, sauté the onion in butter until tender. Stir in the flour until blended. Gradually add the broth and milk, bringing to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat and stir in 1 cup of the shredded cheese.

2. 2

   In a large bowl, combine 1 cup of the cheese sauce, the cooked chicken, thawed broccoli, eggs, bread crumbs, diced pimientos, parsley, and salt (if using). Spread about 1/2 cup of the mixture onto each cooked lasagna noodle. Roll up the noodles jelly-roll style, starting from the short side, and secure with toothpicks.

3. 3

   Place the lasagna rolls, seam-side down, in a greased 8-inch square baking dish. Pour the remaining cheese sauce over the top.

4. 4

   Bake, covered, for 40 minutes or until a thermometer inserted into the center reads 160°F. Uncover and bake for an additional 5 minutes or until bubbly. Discard the toothpicks before serving.

5. 5

   To freeze: Cover and freeze one of the prepared casseroles for up to 3 months. To use, thaw in the refrigerator for 8 hours or overnight before baking as directed.