Cheesy Barbecue Chicken Lasagna Roll-ups

Barbecue and pasta? You bet! Every forkful of this yummy combination—topped with melty Cheddar cheese and sliced green onions—delights with an explosion of flavors!

ROLL-UPS 16 uncooked lasagna noodles 1 pkg. (8 oz.) cream cheese, softened 2 cups shredded sharp Cheddar cheese, 8 oz. 1 tsp. Cajun seasoning 2 eggs, slightly beaten 3 1/2 cups chopped cooked chicken 1 cup finely chopped green onions or scallions

TOPPINGS 2 cups barbecue sauce 2 cups shredded sharp Cheddar cheese, 8 oz. 1/4 cup sliced green onions, or scallions 1/4 cup ranch dressing, if desired

Line 15"x10"x1" pan with foil. Cook and drain noodles as directed on package. Rinse with hot water; drain well. In large bowl, beat cream cheese, 2 cups Cheddar cheese and Cajun seasoning on medium speed until blended. On low speed, beat in eggs, one at a time. Stir in chicken and finely chopped onions. Spread slightly less than 1/3 cup chicken mixture down center of each cooked noodle to within 1" of one short end. Roll up firmly toward unfilled end.

Place roll-ups, seam sides down, in pan; cover loosely with foil. Freeze about 30 minutes or until firm. Wrap tightly. Freeze up to 3 months. Thaw in refrigerator at least 8 hours but no longer than 24 hours.

Preheat oven to 350°F. Coat two 13"x9" or 3-qt. glass baking dishes with cooking spray. Place 8 roll-ups in each baking dish. Pour 1 cup barbecue sauce over and around roll-ups in each dish. Cover tightly. Bake 40-50 minutes or until hot and bubbly. Uncover; sprinkle each dish with 1 cup Cheddar cheese. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with sliced onions. Let stand 5 minutes before serving. Drizzle with ranch dressing.

Servings: 16. Cals.: 370. Protein: 20 g. Fat: 18 g. (10 g. saturated). Chol.: 95 mg. Carbs.: 33 g. Sodium: 760 mg. Fiber: 1 g. Sugar: 13 g. Kitchen time: 40 minutes. Total time: 2 hours, 40 minutes + freezing and thawing.