Noodles in any form with a red sauce and meat is my kids jam. I am guessing that it is most kids jam along with pizza and mac n cheese….that is why it is on every kids meal out there.  I am so over it though, as simple as it is to make.  So, I have played around with a few different ways to stuff noodles and make my own lasagna roll ups in different flavors.  I love this because I can have them for dinner and then have extras leftover to freeze for a meal another day. My two favorite, which I share below, are Chicken Taco and Buffalo Chicken Roll ups.  I like to use chicken because we always have a ton on  hand and it is easy to batch bake off and have ready for recipes.  Below is a tip for batch baking and shredding chicken.

1. Preheat oven to 375 degrees
2. Place on a sheet pan and salt and pepper both sides  
3. Bake for approximately 30 minutes ( make sure it is above 165 internally)
4. Take still warm chicken and place in your mixer
5. Beat on low and it will naturally shred

You can then use it on salads, freeze shredded or use in recipes like the ones below.

Taco Chicken Rollups

Ingredients

2 Large Chicken Breasts – cooked & shredded

1 Taco seasoning packet

8 Lasagna noodles

1 Can Cream of Chicken Soup ( you can also use cheddar cheese soup or Sauce)

8 oz Mexican blended Shredded cheese

Directions:

1.  Cook noodles until they are cooked and pliable
2. Heat oven to 350 degrees
3. Mix chicken and taco seasoning in a separate bowl
4. Lay out noodles on your prep surface
5. Spread layer of cream of chicken soup on each one     
6. Layer with shredded cheese
7. Layer with spoonfulls of chicken mix – press down so it is somewhat flat
8. Rollup and place in casserole dish with the seal down
9. Continue doing all of the noodles and place in dish
10. Top with remaining cream of chicken soup and cheese.  Optional:  Top with full can of enchilada sauce – my kids hate it so it is a no no, but I love it
11. Top with foil and place in oven for 20/25 minutes

Top with sour cream, salsa or guac if you so choose!

Buffalo Chicken Rollups

Ingredients

1 Large Chicken Breasts – Cooked and Shredded

2 Stalks of Celery Finely Chopped

1/3 Cup Hot Sauce ( less or more to your preference )

1 Tsp Garlic Powder

1 Cup Your Choice: Pureed Cottage Cheese, Cream Cheese or Ricotta

1 Cup Sharp Cheddar Cheese

Directions:  

1.  Cook noodles until they are cooked and pliable
2. Heat oven to 350 degrees
3. Mix chicken, hot sauce, celery & garlic powder in separate bowl
4. Lay out noodles on your prep surface
5. Spread layer of Cottage cheese/Cream Cheese/Ricotta on each one (whatever your preference)    
6. Layer with shredded cheese
7. Layer with spoonfulls of chicken mix – press down so it is somewhat flat
8. Rollup and place in casserole dish with the seal down ( not as pictured – this made a lot of leakage….leakage is never good)
9. Continue doing all of the noodles and place in dish
10. Top with remaining cheese.  If you like it really spicy, add jalapenos on top as well
11. Top with foil and place in oven for 20/25 minutes

What other options do you like to do in your noodles?  I am thinking chicken, cheese and broccoli or a chicken pot pie type of filling would be great as well!  Don’t want to do rollups?  Use the same ingredients and mix with regular pasta for a pasta bake or keep it cold for a pasta salad this summer.