Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.

Cook the lasagna noodles according to the package instructions and once done lay the noodles separately on a parchment paper and keep it aside.

Heat a medium skillet and add a tablespoon of butter. Once the butter is melted add the sliced mushrooms and cook for 4-5 minutes. Transfer the cooked mushrooms to a plate and keep it aside.

Heat a heavy bottom pot and add the remaining butter; once the butter is melted sprinkle the flour and minced garlic. Cook for a minute and add in the heavy cream, cream cheese, Italian seasonings, black pepper and salt.

Add the parmesan cheese and allow the sauce to thicken and smooth for 4-5 minutes. Add the chopped parsley and remove the sauce from the flame. Set aside.

To a wide bowl combine; rotisserie chicken, ricotta cheese, ¾ cup shredded mozzarella cheese, parsley, salt and pepper. Add ¼ cup of prepared alfredo sauce to it and mix them well.

Spread a spoonful of ricotta mixture on a cooked lasagna sheet and roll it up from the short end. Repeat the same with all the lasagna noodles.

To the baking dish, layer ½ cup prepared alfredo sauce. Arrange the lasagna roll ups and top them with the remaining alfredo sauce. Add the cooked mushrooms on top and spread a layer of remaining mozzarella cheese generously.

Bake the chicken roll ups covered for 20-25 minutes until the cheeses are melted.

Once done, garnish the chicken roll ups with parsley. Transfer the chicken roll ups to a plate and serve warm.