These pasta rolls filled with chicken in mushroom sauce are creamy inside and out, drenched in a rich mushroom sauce and topped with melted manchego cheese, making them irresistibly delicious.
1 1/2 cans cream of mushroom, Campbell's®, for the sauce
1 cup cow's milk, for the sauce
2 pinches salt, for the sauce
1 cup Manchego cheese, grated
Preparation
25 mins
30 mins
Low
Preheat the oven to 180°C
In a pot of boiling salted water, cook the lasagna pasta according to the package instructions. Drain and add a tablespoon of oil to prevent sticking and set aside.
In a skillet over medium heat, sauté the onion in olive oil with butter until transparent, then add the garlic and cook for one minute. Add the chicken and cook for a few minutes.
Add the mushrooms and thyme and cook for 5 minutes. Season with salt and pepper. Set aside.
For the sauce, in a small pot, melt the butter and add the Campbell's® cream of mushroom and the milk. Bring to a boil and season with salt. Set aside.
For assembly, place a bit of the chicken filling and a teaspoon of the mushroom sauce on a sheet of pasta, roll it up and place it in a baking dish. Repeat.
Coat all the rolls with the remaining sauce and top with cheese. Bake for 15 minutes or until the cheese melts. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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