01 -
Set the oven temperature to 190°C (375°F) and allow it to fully preheat before baking.
02 -
Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente. Drain and lay the noodles flat on a sheet to cool.
03 -
In a mixing bowl, combine shredded chicken, softened cream cheese, half the shredded mozzarella, garlic powder, onion powder, and chopped chives. Mix thoroughly.
04 -
In a separate bowl, blend the jarred Alfredo sauce with Louisiana hot sauce until smooth and well combined. Set aside.
05 -
Spread an even layer of the chicken filling onto each cooled lasagna noodle. Roll each noodle tightly along its length.
06 -
Pour half of the buffalo Alfredo sauce into the bottom of a baking dish. Place the lasagna rolls upright in rows over the sauce.
07 -
Pour the remaining buffalo Alfredo sauce evenly over the roll ups. Sprinkle the remaining shredded mozzarella cheese on top.
08 -
Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is golden and bubbly.
09 -
Allow the roll ups to cool for several minutes post-baking. Serve warm and enjoy.