Chicken Broccoli Lasagna Recipe

5 1 2
Chicken Broccoli Lasagna Recipe
Chicken Broccoli Lasagna Recipe photo by Taste of Home
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Chicken Broccoli Lasagna Recipe

Read Reviews
5 1 2
Publisher Photo
Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.—Lisa Reilly, Kingston, Massachusetts
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Chicken Broccoli Lasagna in Country Extra January 1999, p51

Nutritional Facts

1 piece: 408 calories, 20g fat (11g saturated fat), 128mg cholesterol, 633mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 25g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Chicken Broccoli Lasagna in Country Extra January 1999, p51

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bikenviken User ID: 1444178 19437
Reviewed Apr. 16, 2009

"I have made this numerous times. My husband does not like the traditional lasagna but he loves this. I often half the recipe, using 2 eggs and bake in an 8x8 pan. Yum Yum!"

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