Chicken Spinach Rollups in Spicy Tomato Mushroom Sauce

20 gram(s) Roland Sweet Dried Tomato (9 tomatoes)
8 serving barilla lasagna - 1 noodle (by CBWEBER)
1 can (10.75 oz) Cream of Mushroom Soup
.5 cup Milk, SO Delicious® Coconut Milk, unsweetened, 1 cup serving
8 ounces Chicken Breast (cooked), no skin, roasted
1 cup Spinach, fresh - Shredded or torn
1 serving crushed red pepper (by LILYBELLE12) - to taste
4 slice (1 oz) Swiss Cheese - Cut in half


Baking pan
Pot to boil noodles in

In the photo- you'll see the whole tomatoes on the roll-up -- This was taken before I realized that it would be easier to dice and add them to the sauce.

Boil Lasagna noodles and set aside
Cook and shred Chicken breast
Cut slices of swiss Cheese in half
Mix can of mushroom soup, coconut and crushed red pepper - I use a blender to do this
Dice the tomatoes and add to the sauce mixture
Lay out one lasagna noodle- spoon small amount of sauce along the noodle, add some of the spinach, and chicken breast.
Roll up noodle and place in pan, top with half a slice of swiss cheese
Repeat with remaining noodles and sauce mixture, adding in the spinach and chicken breast, topping each with a half slice
Pour remaining sauce over noodles.
Bake at 425 until cheese is melted/browned and insides are heated to your liking.

Enjoy!

Serving Size: Makes 8 Roll ups