Description
This Leftover Chicken Dinner is a comforting Italian-inspired baked dish featuring shredded chicken combined with creamy ricotta and mozzarella cheeses, wrapped in tender lasagna noodles, and smothered in rich marinara sauce. Perfect for using up cooked chicken, it’s an easy, hearty meal that bakes to golden, bubbly perfection and garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Cheese and Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded (divided: 1 cup + 1/2 cup)
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pasta and Sauce
- 8 cooked lasagna noodles
- 2 cups marinara sauce
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the filling: In a large bowl, combine shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until ingredients are fully incorporated and form a cohesive filling.
- Cook and prepare noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface or baking sheet to cool and dry, preventing sticking during assembly.
- Assemble rolls: Spoon approximately 1/4 cup of the chicken and cheese filling onto each noodle. Carefully roll each noodle up tightly, then place each roll seam-side down into a greased 9×13 inch baking dish, arranging them evenly.
- Add sauce and cheese: Pour 2 cups of marinara sauce evenly over the rolled noodles. Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the top to add a bubbly melted cheese layer.
- Bake the dish: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil carefully and continue baking for an additional 10 minutes, or until the cheese on top is golden brown and bubbly.
- Rest and garnish: Remove the dish from the oven and let it rest for 5 minutes to set. Before serving, sprinkle the fresh chopped parsley over the top for added color and flavor.
Notes
- Using cooked shredded chicken is a great way to repurpose leftovers quickly.
- Make sure lasagna noodles are completely cooled and dried before rolling to prevent them from tearing.
- Leftover rolls can be refrigerated for up to 3 days and reheated covered in the oven.
- For a lower sodium option, use low-sodium marinara sauce and reduce added salt.
- Adding fresh herbs like basil or oregano can enhance the flavor profile.
