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Chicken Broccoli Lasagna

 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
12 ServingsPrep: 35 min. Bake: 40 min. + standing

Ingredients

  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 3 eggs, lightly beaten
  • 3/4 cup grated Parmesan cheese, divided
  • 1 teaspoon salt, divided
  • Pinch ground nutmeg
  • Pinch cayenne pepper
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups diced cooked chicken
  • 1 package (16 ounces) frozen chopped broccoli, thawed and drained
  • 1/2 cup shredded carrot
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon pepper
  • 15 lasagna noodles, cooked and drained
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

  • 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

2 of 2

Chicken Broccoli Lasagna (continued)

Directions (continued)

  • 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 13-in. x 9-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. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 408 calories, 20 g fat (11 g saturated fat), 128 mg cholesterol, 633 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now