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The BEST Chicken and Broccoli Lasagna! Tender chicken is layered with broccoli, lasagna noodles, and a rich and creamy cheese sauce!

Chicken and Broccoli Lasagna Recipe

The BEST Chicken and Broccoli Lasagna! Tender chicken is layered with broccoli, lasagna noodles, and a rich and creamy cheese sauce!
Servings: 8
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 10 minutes
Total Time 1 hour 10 minutes

Equipment

  • Large mixing bowl
  • 9x13 Casserole dish
  • 12 inch Skillet
  • wooden spoons / mixing spoons
  • tin foil
  • Non-Stick spray

Ingredients
  

  • 9 ounces ready to use lasagna noodles
  • 2½ pounds shredded chicken, approximately 4 chicken breasts
  • 1 Tablespoon olive oil
  • 16 ounces frozen chopped broccoli, thawed
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 1 Tablespoon Italian Herbs, dried
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 1 cup chicken or vegetable broth
  • 1½ cup whole milk 

Instructions
 

  • Preheat the oven to 375F. 
  • Cook the lasagna noodles and chicken (as deired)
  • In a 12-inch skillet on the stovetop, add olive oil, broccoli, onion, and garlic.
  • Saute until onions are translucent, about 10 minutes. 
  • Add to a large mixing bowl with shredded chicken and mix. 
  • To the same skillet you used to cook the broccoli, add the butter and flour to make a roux.
  • Pour the chicken broth in slowly and stir until thick. 
  • Add the milk 1/2 cup at a time, again stirring until thick. 
  • Add the Italian herbs and Parmesan cheese to the sauce and mix well. 
  • Pour the sauce over the chicken broccoli mixture and stir until well coated. 
  • Spray the 9x13 casserole dish with non-stick cooking spray. 
  • Lay the lasagna noodles on the bottom to fill the casserole dish. 
  • Add 1/3 of the broccoli chicken mixture on top of the noodles, covering as best as possible. 
  • Add 1/3 of the shredded mozzarella cheese on top of the chicken mixture. 
  • Repeat layers, changing direction of the noodles for each layer. 
  • End with shredded mozzarella on top. 
  • Spray a piece of tinfoil with non-stick spray and cover the lasagna completely with the tinfoil.
  • Bake for 30 minutes covered.
  • Remove tinfoil and bake an additional 10-15 minutes uncovered until cheese is golden brown and bubbling.
  • Allow cooling for 10 minutes removed from heat before cutting and serving. This will ensure all the layers hold together.