EASY CHICKEN BROCCOLI LASAGNA
This Chicken Broccoli Lasagna only uses FIVE ingredients but is packed with flavor and makes an amazing, hearty dinner! Thick layers of broccoli, chicken and cheese and baked in Alfredo sauce with hardly any hassle at all! This dish reheats easily making it great for lunches and meal preps, too!
Provided by Casey Rooney
Categories Dinner
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spray a 9x9 baking dish with cooking spray. Then, spread a few tablespoons of Alfredo sauce on the bottom of the dish.
- Lay 4 lasagna noodles onto the bottom of the dish. You may have to break them in half and overlap them a bit.
- On top of the lasagna noodles, layer on half of the chicken.
- Then layer on half of the broccoli.
- Pour half of the sauce over the top of everything. Make sure you get the edges and into the corners!
- Top with half the cheese, then REPEAT with the remaining ingredients: noodles, chicken, broccoli, sauce. DO NOT put on the last layer of cheese yet!
- Cover the dish with foil and bake at 350°F for 35-40 minutes.
- Uncover and add the remaining cheese. Cook UNCOVERED another 15 minutes until lasagna is bubbly and cheese is nice and melted. Optional: broil for 2-3 minutes to get nice browned spots on the cheese.
- Allow the dish to rest for 5-10 minute. Cut into squares and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 46 g, Protein 35 g, Fat 13.6 g, SaturatedFat 6.6 g, Cholesterol 96 mg, Sodium 1067 mg, Fiber 3.5 g, Sugar 5 g, ServingSize 1 serving
BROCCOLI CHICKEN LASAGNA
I came up with this when I didn't have any tomato sauce and tried using a white sauce and it turned out really good! I don't really care for broccoli, so I will cut up the broccoli into small pieces when made into the sauce. Being a Latter Day Saint, we have a three hour church service, so I like to make this on a Saturday and on Sunday, just before we leave for church I will put it in the oven straight from the fridge and bake at 250-275 degrees and when we come home from church, it is cooked well and ready to eat. Therefore, this lasagna can be made well in advanced!
Provided by LDSMom128
Categories Chicken Breast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil Lasagna noodles into a large pot according to directions on package. Drain well, and rinse them. You may need to rinse them again if they get too sticky.
- In a large skillet pan, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink.
- Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick.
- Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste.
- Add the broccoli to the sauce and cook it for about 5 minutes or so and it is a bright green. You may also add about 2 cups of frozen peas to the sauce as well if you prefer.
- To prepare the lasagna, using a 1 Cup measuring cup, Pour about 3 Cups of the sauce to the bottom of a large baking pan.
- Using 4 lasagna noodles, layer the noodles in an even layer. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer.
- Continue to layer the noodles, sauce, and cheese in two more layers, using 4 noodles for each layer.
- Cover the pan with some aluminum foil and put in the fridge when ready to cook.
- If you are planning on cooking this right away, cook at 350 degrees for about 40 minutes or so.
CHICKEN BROCCOLI LASAGNA
Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside. , In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13x9-in. baking dish. , Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts :
BROCCOLI LASAGNA
I got this from the Real Simple magazine. It turned out GREAT, and was a big hit with my company. it is very easy to make, tasty and a little different than your typical lasagna. I am a HUGE fan of broccoli and was excited to try this. I decided to post it to make sure to save the recipe and I know that recipezaar fans will love this too!
Provided by EllaP
Categories Cheese
Time 1h10m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 400 degrees.
- In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
- In small bowl, combine marina sauce and cream.
- spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
- Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
- I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
- Also great to make ahead, freeze and bake later in the week!
Nutrition Facts : Calories 339.7, Fat 23.4, SaturatedFat 13.7, Cholesterol 80.3, Sodium 622.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7, Protein 18.7
CHICKEN & BROCCOLI LASAGNA
Number Of Ingredients 19
Steps:
- Sauce: In a saucepan melt butter. Whisk in flour. Cook, stirring constantly 1 minute, or until smooth and bubbly. Whisk in the milk slowly to form a smooth mixture. Whisk in the broth. Cook, stirring constantly, until thick.In a separate bowl, beat the eggs. Add a small amount of sauce to warm up the eggs. Pour warmed egg mixture into remaining sauce. Stir in parmesan cheese, salt, pepper, nutmeg and red pepper. Cook lasagna noodles al dente drain.In a skillet, melt butter. Add onion, garlic, and chicken and sauté until tender and chicken is cooked through. Stir in broccoli and cook for 5 minutes until tender. Add parsley.In a greased 9 x 13-inch pan, layer the 1/3 of the sauce, mozzarella slices, 3 lasagna noodles, 1/3 chicken mixture. Repeat two more times, finishing with parmesan cheese. Label and freeze. To serve, thaw and bake at 350° F. for 50 minutes or until bubbly.
Nutrition Facts : Nutritional Facts Serves
CHICKEN BROCCOLI LASAGNA
I found this recipe in a 1996 Bet Sigma Phi "Let's Party" cookbook. I'm not the sorority type, but they sure have some great recipes...This is really just a twist on the classic brocolli rice casserole, but oh so much yummier!!
Provided by Dionna
Categories Chicken Breast
Time 1h
Yield 10-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Start to cook the chicken (dice it up later) and the brocolli and saute the mushrooms over medium heat with either olive oil or butter until tender (10 minutes or so).
- Combine the soups, garlic salt, sour cream, mushrooms, chicken, onion and broccoli in a bowl and mix well.
- In a 9-by-13-inch baking pan oiled or sprayed, layer a 1/3 of the chicken mixture and three lasagna noodles, another 1/3 of chicken mixture and a 1/3 of the cheeses (keep them separate or mix them), another three noodles, a layer of chicken mixture and a 1/3 of the cheeses, then the last three noodles and the last of the chicken mixture and then the last of the cheeses. Then top with your preferred amount of Parmesan cheese.
- Bake covered with foil for 25 or 30 minutes; then remove foil and bake for another 15 or 20 minutes. Let stand for 5 minutes before serving.
GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)
Found this recipe on Pinterest. The site is Jane's recipes from Gooseberry Patch's Slow Cooker Recipes by Jane Houin She noted that she could not find frozen egg noodles and used dried ones. I also used dried egg noodles and they turned out fantastic. I used 1 1/2 (10 oz) bags of dried noodles. I used a combination of breasts and thighs when I made it. I skipped shredding the chicken as it was so tender it just fell apart as I stirred it. You can also add veggies of choice to this as it cooks.
Provided by Kerena
Categories One Dish Meal
Time 8h5m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
- Cover & cook on low for 8 hours.
- An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).
Nutrition Facts : Calories 1183, Fat 44.3, SaturatedFat 20.4, Cholesterol 292.4, Sodium 2425.1, Carbohydrate 134, Fiber 5.6, Sugar 5, Protein 59.6
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