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Broccoli Chicken Lasagna

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

Ingredients

  • 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 whole 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 shredded Monterey Jack cheese, divided
  • 2 cups cubed cooked chicken

Directions

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 piece: 326 calories, 16g fat (9g saturated fat), 64mg cholesterol, 703mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 22g protein.

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Reviews

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Average Rating:
  • JoanieK53
    Jul 14, 2015

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

  • jsgoldn
    Oct 2, 2013

    Very good.

  • BakerLittleK
    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.

  • amyelewis
    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!!

  • caliann
    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.

  • tracymarie19
    Feb 12, 2008

    This recipe takes a little extra prep work, but is worth it! It has a great flavor and my family loves it!