6 Lasagne noodles, cooked according to package instructions
1/2 lb smoked pulled chicken, corsely chopped
1/2 lb Spinach Artichoke dip
1T ground black pepper
1/2t onion powder
1/2t garlic powder
shredded mozzerella and colbyjack cheese
Preheat oven to 375 degrees F.
Drizzle 2 T olive oil in to cooking dish, coating sides and bottom. Add 1-2T pizza sauce to the bottom of the pan.
Mix chicken and dip together with pepper, garlic and onion powder.
Lay 1 noodle flat, spread 1/6th of the chicken mixture over the pasta leaving the last 1 inch of noodle uncovered. (This will allow the mixture to squeeze to the end when rolling up.) Create a trench or divot down the center of the mix. Spread about 1-2 tablespoons of pizza sauce in trench. Cover with shredded mozzarella.
Roll up pasta, finishing at the uncovered end. Place vertically in pan. Continue to roll up pasta, packing tightly together. Spread remaining pizza sauce (if any) over top of pasta. Cover with alfredo sauce. Cover with 1 C shredded cheese.
Spray cooking spray on to foil and cover rolls with foil. Bake for 30 minutes. Remove foil and brown under broiler until golden brown and bubbly.
Serve with remaining already sauce spooned over top.