These Cheddar Broccoli Chicken Lasagna Rolls are filled with a cheesy meat and veggie filling and then covered in more cheese. This comfort food dinner recipe is delicious and so easy to put together.
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If you were to visit our house for dinner, you would find healthy food nine times out of ten.
And I can honestly report that our kids willingly eat these dinners without complaining. Well, for the most part anyway.
Some times there is a little grumbling. Like when we told them this Loaded Cauliflower Soup was made from potatoes. For the record, we didn’t want that knowledge to taint their opinion of the hearty soup.
Both of them loved it and totally thought it really was a potato soup, so I’m calling that a dinner win.
Our kids really have picked up some good healthy eating habits from watching us practice what we preach. Every time our kids scarf down these Parmesan Garlic Shrimp Zucchini Noodles or Healthy Stuffed Peppers, it makes me happy.
Happy that they are learning at a young age to be mindful of what they eat and to get lots of water and exercise.
But like any normal healthy family, we do enjoy cheesy pasta for dinner and M&M Blonde Brownies for dessert from time to time. Moderation is key after all.
A few years ago I made these Chicken Bacon Alfredo Lasagna Rolls for dinner one night, and our entire family loved them.
I loved them too for a few different reasons. One because they are so easy to make and taste amazing. And two because you get lasagna without all the work and time baking it. Comfort food that doesn’t take a ton of time in the kitchen is the best.
For this recipe I grabbed a jar of cheese sauce at the store to smother these cheddar broccoli chicken lasagna rolls in.
How to make Cheddar Broccoli Chicken Lasagna Rolls:
- Start by cooking your pasta noodles. When there is only two minutes left on the timer, go ahead and throw the chopped broccoli into the water too. This will cook it slightly, so it isn’t crunchy in your rolls later.
- Scoop the broccoli out with a slotted spoon first, then drain the water from the noodles. Go ahead and rinse them off and lay them on some paper towels while you make the filling. You could also put them back in the pan with some olive oil to keep them from sticking.
- Whisk together the milk and cheese sauce. Add some to the bottom of the pan to keep the rolls from sticking.
- Mix together the cheeses, chicken, garlic, and broccoli and spread it out on the rolls. Gently roll the up and place in the pan.
- Smother them in the remaining cheese sauce and shredded cheese and place them in the oven.
- Set the table and get ready to eat because dinner will be ready before you know it.
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More easy pasta recipes that you may enjoy:
- I love that this One Pot Lasagna Pasta from Oh Sweet Basil only requires one pan. Less dishes to wash is always a plus.
- This Cheesy Chicken Pasta is an easy meal that you can have on your dinner table in under 30 minutes. Our kids absolutely love this dinner.
- Tacos are one of our kids favorite meals, so this Taco Pasta Salad from Dinners, Dishes, and Desserts needs to happen soon.
- A pan of this cheesy Tomato Basil Sausage Skillet is loaded with meat and veggies and can be on the table in under 30 minutes.
- This One Pot Cheesy Cajun Pasta from Valerie’s Kitchen is another meal I know our whole family will enjoy.
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Cheddar Broccoli Chicken Lasagna Rolls
These Cheddar Broccoli Chicken Lasagna Rolls are filled with a cheesy meat and veggie filling and then covered in more cheese. This comfort food dinner is delicious and so easy to put together.
Ingredients
- 12 lasagna noodles
- 2 cups chopped fresh broccoli
- 1 (15 ounce) jar cheddar sauce
- 1/2 cup milk
- 1 1/2 cups ricotta cheese, drained if needed
- 1 Tablespoons minced garlic
- 2 cups cooked shredded chicken
- 2 cups shredded triple cheddar cheese, divided
- salt and pepper, to taste
- parsley, for garnish
Instructions
- Preheat the oven to 375 degrees.
- Cook the noodles according to the package directions. Add the broccoli to the boiling water for the last 2 minutes of cooking.
- Use a slotted spoon to remove the broccoli and place in a bowl.
- Drain the water and rinse the noodles. Lay them out on paper towels. You could also put them back in the pan and drizzle olive oil on them, so they do not stick together.
- Whisk together the cheddar sauce and milk. Spread 1 cup in the bottom of a greased 9x13 pan.
- Mix together the ricotta cheese, garlic, chicken, broccoli, and 1 cup shredded cheese. Season to taste with salt and pepper.
- Lay out the cooked lasagna noodles and spoon the mixture evenly on top of the noodles. Gently roll up and place in the prepared pan.
- Pour the remaining sauce over the top of the rolls. Sprinkle with the remaining shredded cheese.
- Bake for 15-20 minutes. Remove and serve immediately. Top with parsley, if desired.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 567Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 100mgSodium: 571mgCarbohydrates: 47gFiber: 4gSugar: 3gProtein: 38g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
shawnna says
hey girl- these rolls look amazing!
Barb C says
Can you use the canned chicken. (Premium Chicken in Water)
Jocelyn says
You sure could. In a pinch, I used canned chicken in some of our meals. I hope you enjoy the lasagna rolls.
Lillian says
Cheddar Broccoli Chicken Lasagna, we don’t really care for riccota cheese, could cottage cheese be used instead? Looks so good.
Jocelyn says
I think cottage cheese would work fine too. Just make sure to drain the excess liquid, so it isn’t runny. I hope you enjoy them. Please let me know how they turn out.
Cindy McKean says
Everyone that tried it when I made it liked it, YAY!! Thank you for a great recipe!!
Jocelyn says
That’s awesome to hear! I’m glad you shared that with me!
Amy Y. says
This looks wonderful! I want to try it, but need to know if a can of condensed Cheddar Cheese Soup (Campbell’s) would work in replace of the jar of Cheese Sauce?
Jocelyn says
I think that the canned soup would work fine too. You will need to add a little bit of milk to it to thin it out though. Since I haven’t made it with the soup, I can’t give you an exact amount. Keep me posted if you try them this way.
Amy Y says
Thank you so much!! I definitely will keep you posted!
Amy Y says
I tried them tonight with the soup and they were really good! My family loved them. I think that they would be much cheesier tasting with the cheese sauce, which I will try the next time! I had to use a can and a half since a can is only 10oz and added enough milk to make the consistency that of what I saw in the video. Thank you!
Jocelyn says
Yay! I’m glad it worked and that your family loved them! Thank you so much for letting me know it worked with the soup!!!
Debbie says
making for tomorrow can I pre make this if not can it be rewarmed?
Jocelyn says
Yes, you can make these rolls ahead of time. Just refrigerate it before you bake it. Then tomorrow pull it out of the fridge at least 30 minutes before you bake it. Enjoy!
julie says
My hubby is anti-riccota . So for my filling I used 1/2 brick of cream cheese and probably 1/4 cup of sour cream. No broccoli. So substituted sauteed red and green peppers, onions and a shake or 2 of Italian seasoning. I boiled my chicken breasts in chicken broth. Removed breasts when cooked; then added lasagna noodles into the pan. Scheduled for dinner tomorrow night! Smells amazing right now 🙂
Celeste says
I made these for dinner just stuck them in the over fingers crossed they turn out just as yummy as the video showed
Angie | Big Bear's Wife says
I’m 100% in love with this just from looking at the picture!! I’m making this asap!
Jocelyn says
Yay! I’m so glad you like the pictures. I hope you guys enjoy them as much as we did!!!
Penny says
I just tried it and it was very good. Easy meal to make. Thank you for sharing it
Kris says
Could you use the lasagna noodles that you don’t have to precook?
Jocelyn says
No, those would NOT work because they need to be soft enough to roll up. The ones you don’t precook are still hard like pasta, so they would crack if you tried to roll them. You could layer them with the mixture in a pan like lasagna though…
Tracey Moore says
Yes, most definitely…I used fresh lasagna noodles. The ones you do NOT have to pre cook. It turned out great!
bonnie turner says
DO i cover when baking?
Jocelyn says
You don’t have to cover it, but you can if you like. I hope you enjoy the pasta rolls.
Kim says
Hi, how long can you keep this in the refrigerator for before it goes bad? It looks so yummy but I only have myself to cook for!
Jocelyn says
I think it would be fine in the fridge for a few days. You could also make 1/2 the recipe and bake it in an 8×8 pan, so you don’t have as many leftovers.
Barbara says
Please help me with the Cheddar Cheese Sauce. I have never seen this. Is there a particular brand to look for? I looked on Amazon and saw mostly powdered stuff to make it.
Jocelyn says
The brand that I bought was Ragu, and it was in the same aisle as the Alfredo sauce at my grocery store. I hope that helps and you are able to find it.
Barbara C. Hardison says
thank you so much…….never noticed it. I was thinking I would need to make my own cheese sauce….like I do when making mac n cheese
Jerri says
Make them ahead of time & freeze them individually…thaw out & cook when you want one. 🙂
cASEY says
CAN THESE BE FROZEN? HAS ANYONE TRIED THAT?
Jocelyn says
You should be able to freeze the rolls after you fill them with the ricotta mixture. I would not add the cheese sauce until you are ready to cook them though. I would also thaw them before cooking. If you do cook them frozen, they will need to cook a lot longer. I hope that helps.