Broccoli Chicken Lasagna Recipe
Broccoli Chicken Lasagna Recipe photo by Taste of Home

Broccoli Chicken Lasagna Recipe

Read Reviews
4.5 6 7
Publisher Photo
As a working mother with four children, I often prepare casseroles. This lasagna recipe doesn't have tomato sauce—just lots of chicken, ham and cheese.—Dawn Owens, Palatka, Florida
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES: 12 servings


  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 can (14-1/2 ounces) chicken broth
  • 1-3/4 cups milk
  • 2/3 cup grated Parmesan cheese
  • 1 package (16 ounces) frozen broccoli cuts, thawed
  • 9 lasagna noodles, cooked and drained
  • 1-1/3 cups julienned fully cooked ham, divided
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 2 cups cubed cooked chicken

Nutritional Facts

1 piece equals 326 calories, 16 g fat (9 g saturated fat), 64 mg cholesterol, 703 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein.


  1. Preheat oven to 350°. In a large skillet, saute mushrooms and onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through.
  2. Spread 1/2 cup broccoli mixture in a greased 13x9-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half the remaining broccoli mixture, all the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
  3. Cover and bake 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings.
Originally published as Broccoli Chicken Lasagna in Casserole Cookbook 2001, p161

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Broccoli Chicken Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 14, 2015

"Make more sauce. There wasn't enough to cover. I made this also without the ham."

Reviewed Oct. 2, 2013

"Very good."

Reviewed Jan. 14, 2012

"I don't care for mushrooms so substituted water chestnuts. Loved the taste. I think I would also try this with a different vegetable blend and maybe different cheeses for variety, though I love broccoli and Monterey Jack or CoJack cheese."

Reviewed Jul. 11, 2011

"This was an excellent recipe. I also used steamed fresh broccoli, fat free milk & fat free cheese to lighten it up. I will definitely be making this again!!"

Reviewed Oct. 28, 2010

"I would make this again! My husband raved over this! I likes it a lot also! the only thing I owuld do diffrent is maybe add a can of cream of celery or mushroom and maybe a half a can of milk as I thought the noodles sucked up a lot of the liquid and made it a bit dry. Other than that great flavor. I also used fresh broccoli and added a few extra mushrooms because I had that leftover from the weekend and didnt want to waste fresh mushrooms."

Loading Image