Chicken Rolls with Mushroom Sauce

Name: Chicken Rolls with Mushroom Sauce
Prep time: 55 min
Cook time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 package lasagna sheets, 500 g; 1 tablespoon vegetable oil, for the pasta; 2 tablespoons olive oil; 1 tablespoon butter; 1/4 cups onion, finely chopped; 1 clove garlic, finely chopped; 2 cups chicken breast, cooked and shredded; 1 cup button mushrooms, sliced; 1 teaspoon thyme; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon butter, for the sauce; 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 09-08-2016

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.