Sunday, March 13, 2011

Chicken Cannelloni

*3 boneless, skinless chicken breasts- cooked & shredded
*16 oz. ricotta cheese
*1 C shredded mozzarella cheese
*2 eggs
(mix eggs, ricotta, and mozz together)
*Parmesan cheese (for topping)
*1pkg egg roll wraps (can be found at Wal-mart in the refrigerated produce section)
*1 jar alfredo (as the recipe originally called for, but we didn't use alfredo)
----we used 1 can spaghetti sauce + 1/2 block of cream cheese... this makes kind-of a creamy, cheesy red sauce... one of my favorites!

*Anyways, heat the sauce. Pour 1/2 sauce into 9X13 baking dish. Lay one egg roll wrap on a flat surface. Spread 2 Tbsp of egg mixture on wrap. Then crumble some of the chicken all over the cheese. Roll it up like a jelly log. Then place in the baking dish. After you've made all the rolls, pour remaining sauce over top. Top with parmesan cheese & mozzarella if desired.

*Bake at 375 degrees for 15-20 minutes until brown & bubbly!

--I loved this recipe, HOWEVER, I think it needed extra sauce... so you may wanna add more... I like things a little more saucy though!

ENJOY!!

1 comment:

  1. OMG... gonna have to try it! Did it have the same texture as pasta?

    ReplyDelete

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