• Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Serves: 6

Creamy Pesto Sauce Chicken Lasagna Rollups With Garlic Basil Sauce

  • Recipe Submitted by on

 Ingredients List

  • box Lasagna Noodles
  • can Cream of Chicken Soup
  • 1/2 Pesto Sauce
  • 2-3 Chicken Breasts (cooked and shredded (great with leftover chicken))
  • 1 tablespoon butter
  • 1 garlic clove (minced)
  • 1 1/2 tablespoon flour
  • 1 cup milk
  • 1/2 cup basil (chopped)
  • 1/2 cup Parmesan Cheese (grated)
  • salt and pepper (to taste)


Step 1
Bring a large pot to a rapid bowl, add 1 teaspoon of salt and the lasagna noodles. Cook until al dente - usually about 7-8 minutes.
Step 2
In a saucepan combine the can of cream of chicken soup and the pesto sauce. Stir until it's warmed.
Step 3
Once noodles are cooked, drain and lay on a flat surface (I put aluminum foil underneath). Scoop about 2 tablespoons of the pesto sauce on each noodle and spread over the noodle. Sprinkle the cooked chicken on top.
Step 4
Starting at one end of the noodle, roll up the lasagna noodle. Place seam down in a baking dish that you've poured the remainder of the pesto sauce into. Repeat until all the noodles are rolled up.
Step 5
In another saucepan melted your butter. Add the minced garlic and the flour. Cook over medium/low heat for about a minute while continually stirring. It will be a thick / paste like substance.
Step 6
Slowly pour in the milk, continuing to stir. Add the chopped basil, Parmesan cheese and salt and pepper to taste.
Step 7
Let it simmer on low for a couple minutes, stirring.
Pesto Rollups
Step 8
Pour the Garlic / Basil sauce on top of the Pesto rollups. Bake in a 375 degree oven for about 20 minutes.

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