9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 9x13 pan with non-stick spray and pour
½ cup alfredo sauce, or just enough to cover the
bottom of the pan. Boil 8-10 cups water in a large
pan, cook lasagna noodles until al dente.

(I usually cook 1 or 2 extra just because lasagna
noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse
the noodles with cold water to prevent them from
sticking to each other. Then, lay out each noodle
individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle.
(if there is too much sauce you will have a big mess
on your hands!) Sprinkle oregano and garlic salt
on top of sauce. Take 1/9 of the shredded chicken
and spread it out evenly over each noodle. Add approx.
3 Tbs. cheese. To roll up, start at one end and roll
the noodle over the toppings. You will need to lift
the noodle a little to prevent squishing out the
inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side
down so they don't come undone. Once they are all
in the pan, pour the remaining alfredo sauce over
the top. Top with remaining cheese. Bake at 350 degrees
for about 30 minutes, or until the cheese is completely
melted on top. I sometimes broil mine the last 5
minutes to make the cheese toasty on top.

*Note: This was pretty good but I think next time I make it
I'll add some broccoli and more alfredo sauce.