Chicken Alfredo Lasagne Rolls

Prepare Parmesan Cream Sauce:

• 1.In a large skillet on medium heat, put in the cream cheese and butter. Pour in CARNATION Evaporated Milk and 3 MAGGI Garlic and Onion Cubes and whisk until cream cheese has melted, simmer for a few minutes.

• 2.Turn temperature down to low. Whisk in 1 cup grated parmesan cheese, Italian seasoning and fresh parsley. Simmer for another minute.

Prepare Filling:

• 3.In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese and 3 MAGGI Garlic Onion cubes for filling. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each sheet of pasta. Sprinkle the bacon on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)

• 4.Sprinkle remaining parmesan cheese on top of the bacon and chicken.

Assembly

• 5.Spread 1/2 cup of Parmesan Cream Sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish.

• 6.Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon.

• 7.Bake in a preheated oven at 350°F (180°) for 25 to 35 minutes.

• 8.Let it rest after taken out of oven for 5 to 10 minutes.