10 lasagna noodles
2 cups boneless, skinless chicken breast, cooked and shredded* liquid reserved
8 oz. shredded Mozzarella cheese, divided (2 cups)
1 oz. finely shredded Parmesan cheese (1/4 cup)
1 oz. finely shredded Romano cheese (1/4 cup)
1/4 cup chopped fresh parsley
2 (8 oz) pkg. cream cheese, softened
1 cup milk
1 1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees. Boil chicken with salt and pepper. Reserve liquid. Shred chicken. Prepare lasagna noodles according to the directions listed on package, drain pasta and align noodles in a single layer on a large sheet of wax paper.
In a mixing bowl toss together shredded chicken, 1 cup Mozzarella cheese, Parmesan cheese, Romano cheese and 3 Tbsp fresh parsley, set aside.
In a separate mixing bowl using an electric hand mixer set on low speed, blend cream cheese until smooth, then mix in milk, dried basil, garlic powder, onion powder and season with salt and pepper to taste. Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat, reserve remaining cream cheese mixture.
Spread 1/3 cup of the chicken mixture into an even layer along the length of each cooked lasagna noodle then roll noodles to opposite end. Spread 1/4 cup of the remaining cream cheese mixture along the bottom of a 13 x 9. Align pasta snugly and side by side in baking dish - 2 rows of 5. Add a cup of reserved liquid to remaining cream cheese mixture, and pour over lasagna rolls, being sure to cover tops of pasta entirely so they don't dry while baking. Sprinkle tops evenly with remaining 1 cup Mozzarella cheese. Bake in preheated oven 25 - 30 minutes until heated through and cheese has melted. Sprinkle top evenly with remaining 1 Tbsp chopped fresh parsley. Serve warm.