Chicken and Broccoli Lasagna is a delicious and hearty meal that is perfect for dinner. This dish combines tender chicken, fresh broccol i, and pasta layers in a rich and flavorful sauce , making it a satisfying and nutritious meal for the whole family.
Ingredients for Chicken and Broccoli Lasagna
The ingredients typically used in Chicken and Broccoli Lasagna include cooked chicken, broccoli florets, lasagna noodles , a sauce made from cream, grated cheese , and herbs , and a mixture of ricotta cheese , eggs, and Parmesan cheese. The mixture is then layered with the pasta and sauce, and baked in the oven until the cheese is melted and the lasagna is heated through.
Serving and Enjoying Chicken and Broccoli Lasagna
Chicken and Broccoli Lasagna is typically served as a comforting and filling dinner. It can be paired with a simple salad or another vegetable side dish for a complete meal. Whether you’re feeding a family or simply looking for a delicious and easy dinner, Chicken and Broccoli Lasagna is sure to be a hit. Give it a try, and enjoy a tasty and nutritious meal!
- 9 lasagna noodles
- 4 boneless, skinless chicken breasts, diced into small pieces
- 12 oz. package of thawed frozen broccoli
- 8 oz. of melted mozzarella cheese
- 1 cup of freshly grated parmesan cheese
- 1 small, finely chopped onion
- 2 cloves of minced garlic
- 1/4 teaspoon and 1 tablespoon of salt
- 1 cup of rich chicken broth
- 1 1/2 cups of full-fat milk
- 1 teaspoon of dried basil leaves
- 2 tablespoons of extra-virgin olive oil
- 5 tablespoons of unsalted butter
- 5 tablespoons of all-purpose flour
Fill a large pot with water and bring it to a boil. Add the lasagna noodles and 1/4 teaspoon of salt to the water and cook for 7-8 minutes until tender . Drain the noodles and rinse them with cold water to prevent sticking . Set the noodles aside and let them cool .
In a medium-sized skillet , heat the extra-virgin olive oil over medium heat. Add the diced chicken and cook until fully cooked, about 10 minutes. Add the broccoli , onion , and garlic to the skillet and cook until the onions are translucent , about 5-7 minutes. Remove the skillet from heat and set aside.
In a separate saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and cook for 1 minute , stirring constantly. Slowly pour in the chicken broth and milk, whisking continuously until the sauce begins to thicken, about 5-7 minutes . Remove the saucepan from heat once the sauce can stick to the back of a spoon. Stir in the dried basil leaves, 1 tablespoon of salt , grated parmesan cheese , and 1/4 cup of melted mozzarella cheese . Mix in the cooked chicken mixture to the sauce.
Preheat your oven to 375°F (190°C) . Grease a 9″ x 13″ baking pan with cooking spray . To assemble the lasagna, add a layer of cooked noodles to the bottom of the pan. Spoon a generous layer of the sauce mixture on top of the noodles, then sprinkle with 1/4 of the remaining melted mozzarella cheese. Repeat this layering process one more time , ending with a top layer of noodles . Pour any remaining sauce on top of the noodles and sprinkle with the remaining melted mozzarella cheese.
Bake the lasagna in the oven for 30 minutes or until the top is golden brown and bubbly . Serve hot and enjoy !