Chicken and Broccoli Lasagna is a delightful blend of delicate chicken, crunchy broccoli, and creamy alfredo sauce sandwiched between noodles and melting cheese. It’s a hearty, comfortable lunch that the entire family will enjoy.
Ingredients
4 boneless chicken breasts, cut into small cubes
12 oz. bag of frozen broccoli, thawed
8 oz. shredded mozzarella cheese
1 c. grated parmesan cheese
1 small onion chopped
2 cloves minced garlic
1/4 tsp. Plus 1 T. Salt
1 chicken broth
1 1/2 m full fat milk
1 tsp. dried basil
2 t. olive oil
5 T. Butter
5 t. Flour
Instructions
Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside. On medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removing from fire & set apart . In other saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken. Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella cheese.
Add the chicken mixture to the sauce and mix well. Assemble them… In a lightly greased 9″ x 13 pan”, place a layer of noodles, put a good layer of the sauce mixture on top and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a topping of noodles, then pour any remaining sauce on top and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbling.
Recipe Card
Chicken and Broccoli Lasagna Recipe
Chicken and Broccoli Lasagna is a delightful blend of delicate chicken, crunchy broccoli, and creamy alfredo sauce sandwiched between noodles and melting cheese. It’s a hearty, comfortable lunch that the entire family will enjoy.
- 9 lasagna noodles
- 4 boneless chicken breasts (cut into small cubes)
- 12 oz. bag of frozen broccoli (thawed)
- 8 oz. shredded mozzarella cheese
- 1 c. grated parmesan cheese
- 1 small onion chopped
- 2 cloves minced garlic
- 1/4 tsp. Plus 1 T. Salt
- 1 chicken broth
- 1 1/2 m full fat milk
- 1 tsp. dried basil
- 2 t. olive oil
- 5 T. Butter
- 5 t. Flour
- Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside. On medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removing from fire & set apart . In other saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken. Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella cheese.
- Add the chicken mixture to the sauce and mix well. Assemble them… In a lightly greased 9″ x 13 pan”, place a layer of noodles, put a good layer of the sauce mixture on top and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a topping of noodles, then pour any remaining sauce on top and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbling.
-
Amish Country Tomato Soup Beef Casserole: Simple, Hearty, Old‑Fashioned Comfort
There are certain meals that feel like a warm blanket on a cold evening. They are not fancy. They do not require exotic ingredients or complicated techniques. They are simply honest, filling, and made with love. This Amish Country Tomato Soup Beef Casserole is exactly that kind of dish. You pour tomato soup over raw…
-
Pecan Pie Dump Cake: The Irresistible Dessert That Combines Two Classics
Imagine the sticky, nutty, caramel‑rich filling of a traditional pecan pie. Now imagine it with the buttery, crumbly, cake‑like topping of a dump cake. That is exactly what Pecan Pie Dump Cake delivers — and it is every bit as wonderful as it sounds. This dessert is ridiculously easy to make. You literally dump the…
-
Oven Baked Spring Pea Shell Pasta: Creamy, Cheesy, and Bursting with Fresh Flavor
There is something magical about spring cooking. The days get longer, the markets fill with bright green vegetables, and suddenly all you want is a dinner that tastes as fresh as the season feels. This Oven Baked Spring Pea Shell Pasta is exactly that dish — a creamy, cheesy, one‑pan wonder that turns frozen peas,…