Chicken Alfredo Lasagna Roll

Place frozen chicken breasts in a slow cooker. Season with all-purpose seasoning, garlic powder, and paprika. Cook on low all day until tender.

While the chicken cooks, prepare the alfredo sauce. In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy whipping cream and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce has thickened slightly. Season with salt and pepper to taste.

Cook lasagna noodles according to package directions. Drain and set aside.

Once the chicken is cooked, shred it using a hand mixer or two forks.

In a bowl, combine the shredded chicken with about half of the alfredo sauce. Mix well.

To assemble, lay a cooked lasagna noodle flat. Spread a line of the chicken mixture down the center, then sprinkle with about half of the shredded mozzarella cheese. Roll up the noodle tightly.

Place the roll-ups seam-side down in a cast iron skillet or a baking dish.

Pour the remaining alfredo sauce over the roll-ups. Top with the remaining shredded mozzarella and the extra grated Parmesan cheese.

Bake at 350°F for about 45 minutes, or until the sauce is bubbly and the cheese is melted.

For a golden-brown top, broil for a few minutes at the end, watching carefully to prevent burning. Let rest for a few minutes before serving.