Make-Ahead Cheesy Barbecue Chicken Lasagna Rolls

Name: Make-Ahead Cheesy Barbecue Chicken Lasagna Rolls
Prep time: 50 min
Total time: 10 h 20 min
Yield: 16
Ingredients: 16 uncooked lasagna noodles; 1 package (8 oz) cream cheese, softened; 2 cups shredded sharp Cheddar cheese (8 oz); 1 teaspoon Cajun seasoning; 2 eggs, slightly beaten; 3 1/2 cups chopped cooked chicken; 1 cup finely chopped green onions; 2 cups barbecue sauce; 2 cups shredded sharp Cheddar cheese (8 oz); 1/4 cup sliced green onion greens; 1/4 cup ranch dressing, if desired

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Make-Ahead Cheesy Barbecue Chicken Lasagna Rolls

Prep 50 min
Total 10 hr 20 min
Servings 16

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We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.

By Betty Crocker Kitchens

Updated Mar 13, 2023

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Ingredients

Rolls (to make ahead and freeze)

16 uncooked lasagna noodles
1 package (8 oz) cream cheese, softened
2 cups shredded sharp Cheddar cheese (8 oz)
1 teaspoon Cajun seasoning
2 eggs, slightly beaten
3 1/2 cups chopped cooked chicken
1 cup finely chopped green onions

Sauce and Cheese (for baking rolls)

2 cups barbecue sauce
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens
1/4 cup ranch dressing, if desired

Steps

1

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
2

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place rolls seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
3

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
4

To bake 16 lasagna rolls, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove rolls from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
5

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around rolls in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

Tips from the Betty Crocker Kitchens

tip 1
Want to spice it up? Top the roll-ups with pepper Jack instead of sharp Cheddar.
tip 2
While chicken is delicious in this dish, leftover turkey makes a fine substitute as well.

Nutrition

370 Calories, 18g Total Fat, 20g Protein, 33g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Roll

Calories: 370

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 10g; 48%

Trans Fat: 0g

Cholesterol: 95mg; 32%

Sodium: 760mg; 32%

Potassium: 250mg; 7%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 1g; 6%

Sugars: 13g

Protein: 20g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks