How to make it:
Preheat the oven to 350° F. Boil lasagna noodles in salted water 2 minutes under package directions.

Prepare the chicken. Shred mozzarella cheese and make two piles. Using a medium size mixing bowl, add 1 pile of mozzarella, parmesan, and 2 Tbsp parsley. Incorporate the shredded chicken. Set aside.

Using a larger mixing bowl, mix softened cream cheese and milk with an electric mixer until smooth. Add garlic powder, onion powder and a pinch of salt; mix until combined. Add about half to the chicken mixture and combine. Save the rest to cover the tops of the rollups.

After noodles are cooked to al denté, drain and splash with a little olive oil to keep them from sticking to each other. Lay side-by-side on wax paper. Spread the chicken and cream cheese mixture down the center of each lasagna noodle and roll up.

Spread a thin layer of the cream cheese sauce down on the bottom of a 9x13 baking dish. Line the rollups in rows of three. Pour the rest of the sauce over the top covering each noodle. Add the second pile of mozzarella cheese with the remaining 2 Tbsp parsley to the tops and bake 25-30 minutes, uncovered.

Enjoy indulging in the most creamy, decadent lasagna dish around.