(serve with Roasted Butternut Squash)
3 Cups Chicken, cooked | 1/4 Cup Milk |
1 Cup Cream Cheese Cheese | 1/8 tsp Pepper |
1/4 Cup Feta Cheese | 8-10 Lasagna Noodles, cooked & drained |
1/4 Cup Parmesan Cheese | 2-3 Cups Spaghetti Sauce |
In a medium bowl combine chicken, cheeses, milk and pepper. Cover the bottom of a 9×13 baking dish with spaghetti sauce. Spoon 1/2 cup chicken mixture onto cooked lasagna noodle and roll; place in sauce filled baking dish. Cover lasagna rolls with remaining sauce. Bake at 375 for 30 minutes.
Adapted from an I-Village.com Recipe