Cook and shred chicken (I cooked in instant pot with 1 cup water and chicken seasoning 8 minutes) shred in kitchenaid mixer with paddle attachment or shred with forks
Boil lasagna noodles and rinse in cold water
In a saucepan or deep frying pan saut butter, onion, garlic, pepper and tomato until soft
Add flour and whisk in chicken broth at medium heat until it thickens
Turn off heat and add heavy cream whisking together
Put some sauce in the bottom of a baking dish (use a 9x 13 for 12 rolls or use a square dish for 9 rolls)
Place shredded chicken and shredded mozzarella on lasagna noodle and roll up. Place rolls next to each other in the baking dish
Cover rolls with the sauce and top with shredded mozzarella
Bake 350 for 30 minutes
