Chicken and Broccoli Lasagna

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There’s something undeniably comforting about a hearty lasagna, and this Chicken and Broccoli Lasagna is no exception. Combining tender chicken, vibrant broccoli, and layers of creamy, cheesy goodness, this dish is sure to become a family favorite. Not only is it rich and satisfying, but it’s also surprisingly easy to prepare, making it perfect for a weeknight dinner or a special occasion. Pair it with a crisp Caesar salad and some garlic bread, and you’ve got a meal that’s bound to impress.

Why You’ll Love This Recipe

This Chicken and Broccoli Lasagna is the ultimate comfort food, offering a delicious twist on a classic. It’s perfect for using up leftover chicken or turkey, making it both economical and convenient. The homemade Alfredo-style sauce elevates the dish, adding layers of creamy flavor that are hard to resist. Plus, it reheats beautifully, so you can enjoy it over multiple meals.

Kitchen Equipment You’ll Need

• Large pot for boiling noodles
• Medium skillet
• Saucepan
• 9″ x 13″ baking dish
• Whisk
• Mixing spoon

Ingredients

• 9 lasagna noodles
• 4 boneless chicken breasts, cut into small cubes
• 12 oz. bag of frozen broccoli, thawed
• 8 oz. shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves minced garlic
• 1/4 tsp. plus 1 tbsp. salt
• 1 cup chicken broth
• 1 1/2 cups full-fat milk
• 1 tsp. dried basil
• 2 tbsp. olive oil
• 5 tbsp. butter
• 5 tbsp. flour

How To Make Chicken and Broccoli Lasagna Recipe

1. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 7-8 minutes until tender. Drain, rinse with cold water to prevent sticking, and set aside.
2. In a medium skillet, heat the olive oil over medium heat. Add the chicken and cook until fully cooked through. Add the broccoli, onion, and garlic to the skillet and cook until the onions are translucent. Remove from heat and set aside.
3. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk, cooking until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the basil, remaining salt, Parmesan cheese, and 1/4 cup of mozzarella cheese.
4. Combine the chicken mixture with the sauce, mixing well.
5. In a lightly greased 9″ x 13″ baking dish, place a layer of noodles, followed by a generous layer of the sauce mixture. Sprinkle with a quarter of the remaining mozzarella cheese. Repeat the layers, ending with a layer of noodles. Pour any remaining sauce on top and sprinkle with the rest of the cheese.
6. Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until golden brown and bubbling.

Tips for Success

• Ensure the noodles are cooked al dente to prevent them from becoming too soft when baked.
• Use freshly grated Parmesan cheese for the best flavor.
• If your sauce is too thick, add a splash more milk to reach the desired consistency.

Additional Tips and Variations

• For a different flavor, try adding sautéed mushrooms or bell peppers to the chicken mixture.
• Swap out the mozzarella for a mix of cheeses like cheddar or Gruyère for a richer taste.

Nutritional Highlights (Per Serving)

• Calories: 450
• Protein: 32g
• Carbohydrates: 34g
• Fat: 21g
• Fiber: 3g

Frequently Asked Questions (FAQ)

Can I make this lasagna ahead of time? Yes, you can assemble it in advance and refrigerate it for up to 24 hours before baking. Just add an extra 10 minutes to the baking time if baking straight from the fridge.

Can I freeze leftovers? Absolutely! Store in an airtight container and freeze for up to 2 months. Reheat in the oven for best results.

What can I use instead of chicken? Turkey or even tofu can be great substitutes in this recipe.

Conclusion

This Chicken and Broccoli Lasagna is a delicious and comforting dish that’s perfect for any occasion. We hope you give it a try and find it as delightful as we do! Don’t forget to share your results and any personal twists you add to the recipe. Bon appétit!

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