Broccoli Chicken Lasagna Recipes

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CHICKEN BROCCOLI LASAGNA



Chicken Broccoli Lasagna image

Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
3 large 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 shredded part-skim mozzarella cheese

Steps:

  • 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 13x9-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.

Nutrition Facts :

BROCCOLI CHICKEN LASAGNA



Broccoli Chicken Lasagna image

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

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

BROCCOLI CHICKEN LASAGNA RECIPE



Broccoli Chicken Lasagna Recipe image

Leave out the red sauce for this cheesy chicken lasagna recipe. This Broccoli Chicken Lasagna Recipe is made with condensed cream of mushroom soup.

Provided by My Food and Family

Categories     Pasta

Time 55m

Yield 6 servings

Number Of Ingredients 8

2 cans (10-3/4 oz. each) condensed cream of mushroom soup
1 cup milk
3 cups chopped cooked chicken
1/2 tsp. dried rosemary leaves, crushed
6 lasagna noodles, cooked
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375°F.
  • Mix soup and milk in medium bowl until blended. Add chicken and rosemary; mix well.
  • Spread 1 cup chicken mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the noodles, remaining chicken mixture, broccoli and cheeses. Repeat layers.
  • Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 520, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 960 mg, Carbohydrate 35 g, Fiber 5 g, Sugar 5 g, Protein 36 g

SLOW-COOKER CHICKEN BROCCOLI LASAGNA



Slow-Cooker Chicken Broccoli Lasagna image

Looking for an Italian dinner tonight? Then check out this hearty slow cooked lasagna featuring chicken, noodles and broccoli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 10

Number Of Ingredients 10

1 1/2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
3 cups chopped cooked chicken
3 1/2 cups shredded Italian cheese blend (14 oz)
3/4 teaspoon freshly ground pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
9 uncooked lasagna noodles
1 cup freshly shredded Parmesan cheese (4 oz)

Steps:

  • Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.
  • Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
  • Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 817 mg

CHICKEN AND BROCCOLI LASAGNA



Chicken and Broccoli Lasagna image

Make and share this Chicken and Broccoli Lasagna recipe from Food.com.

Provided by Libby1

Categories     Chicken

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 18

4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup chicken broth
3 eggs
1/2 cup parmesan cheese
to taste lasagna noodle
2 tablespoons butter
1 cup onion, Chopped
1 teaspoon garlic, Minced, (2 cloves)
1 1/2 cups chicken, Diced
2 cups broccoli
1/4 cup parsley
2 cups mozzarella cheese, grated
1/4 cup parmesan cheese
1/2 teaspoon salt
1 pinch nutmeg
1 pinch red pepper, ground

Steps:

  • Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.
  • Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
  • Cook noodles.
  • Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
  • Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken.
  • Repeat. Finish with cheese.
  • Freeze. Bake 350 for 50 min, until bubbly.

Nutrition Facts : Calories 270.1, Fat 19.6, SaturatedFat 11.4, Cholesterol 125.4, Sodium 610.2, Carbohydrate 9.7, Fiber 0.9, Sugar 1.7, Protein 14.4

EASY CHICKEN BROCCOLI LASAGNA



Easy Chicken Broccoli Lasagna image

This Chicken Broccoli Lasagna only uses FIVE ingredients but is packed with flavor and makes an amazing, hearty dinner! Thick layers of broccoli, chicken and cheese and baked in Alfredo sauce with hardly any hassle at all! This dish reheats easily making it great for lunches and meal preps, too!

Provided by Casey Rooney

Categories     Dinner

Time 1h

Number Of Ingredients 5

8 no-bake lasagna noodles (See Note 1)
4 cups rotisserie chicken, shredded or chopped (or other cooked chicken)
4-5 cups fresh broccoli florets, chopped into small pieces
3 cups mozzarella cheese (See other options in Note 2)
1 24 oz. jar of Alfredo sauce (such as Rao's or Ragu)

Steps:

  • Preheat oven to 350°F.
  • Spray a 9x9 baking dish with cooking spray. Then, spread a few tablespoons of Alfredo sauce on the bottom of the dish.
  • Lay 4 lasagna noodles onto the bottom of the dish. You may have to break them in half and overlap them a bit.
  • On top of the lasagna noodles, layer on half of the chicken.
  • Then layer on half of the broccoli.
  • Pour half of the sauce over the top of everything. Make sure you get the edges and into the corners!
  • Top with half the cheese, then REPEAT with the remaining ingredients: noodles, chicken, broccoli, sauce. DO NOT put on the last layer of cheese yet!
  • Cover the dish with foil and bake at 350°F for 35-40 minutes.
  • Uncover and add the remaining cheese. Cook UNCOVERED another 15 minutes until lasagna is bubbly and cheese is nice and melted. Optional: broil for 2-3 minutes to get nice browned spots on the cheese.
  • Allow the dish to rest for 5-10 minute. Cut into squares and serve!

Nutrition Facts : Calories 449 kcal, Carbohydrate 46 g, Protein 35 g, Fat 13.6 g, SaturatedFat 6.6 g, Cholesterol 96 mg, Sodium 1067 mg, Fiber 3.5 g, Sugar 5 g, ServingSize 1 serving

SARAH'S CHICKEN LASAGNA



Sarah's Chicken Lasagna image

This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance.

Provided by Sarah Young

Categories     Main Dish Recipes     Pasta     Chicken

Yield 9

Number Of Ingredients 13

8 lasagna noodles
3 tablespoons butter
¾ cup milk
¼ cup chopped pimento peppers
½ teaspoon dried basil
3 cups diced, cooked chicken meat
½ cup grated Parmesan cheese
½ cup chopped green bell pepper
½ cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (16 ounce) package creamed, small curd cottage cheese
2 cups shredded processed cheese

Steps:

  • Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
  • In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
  • Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 464 calories, Carbohydrate 28.4 g, Cholesterol 95 mg, Fat 24 g, Fiber 1.6 g, Protein 33.5 g, SaturatedFat 12.4 g, Sodium 1350.6 mg, Sugar 6.2 g

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY



Broccoli Chicken Alfredo Lasagna Recipe by Tasty image

Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

4 tablespoons butter
1 ½ tablespoons garlic, minced
2 ½ cups heavy cream
½ teaspoon black pepper
¾ cup grated parmesan cheese
9 lasagna noodles, cooked
1 rotisserie chicken, shredded
2 cups broccoli, chopped
2 cups mozzarella cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
  • Add Parmesan cheese and keep stirring until sauce has thickened.
  • Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
  • Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
  • Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
  • Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY



Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls Recipe by Tasty image

Here's what you need: nonstick cooking spray, shredded chicken, broccoli, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, garlic powder, alfredo sauce, wide lasagna noodles, fresh parsley

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 11

nonstick cooking spray
2 cups shredded chicken, cooked
2 cups broccoli, finely chopped
2 cups shredded mozzarella cheese, divided
½ cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 cups alfredo sauce, divided
12 wide lasagna noodles, cooked
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
  • In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
  • Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
  • Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
  • Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
  • Bake for 20 minutes, until the cheese starts to brown.
  • Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 15 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

BROCCOLI CHICKEN LASAGNA



Broccoli Chicken Lasagna image

I came up with this when I didn't have any tomato sauce and tried using a white sauce and it turned out really good! I don't really care for broccoli, so I will cut up the broccoli into small pieces when made into the sauce. Being a Latter Day Saint, we have a three hour church service, so I like to make this on a Saturday and on Sunday, just before we leave for church I will put it in the oven straight from the fridge and bake at 250-275 degrees and when we come home from church, it is cooked well and ready to eat. Therefore, this lasagna can be made well in advanced!

Provided by LDSMom128

Categories     Chicken Breast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 lasagna noodles, boiled to Al Dente
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
2 (10 ounce) cans cream of chicken soup
3 cups milk
2 -3 garlic cloves
salt
pepper
2 tablespoons poultry seasoning or 2 tablespoons sage
2 cups fresh broccoli, cut into small pieces
shredded monterey jack cheese
shredded cheddar cheese

Steps:

  • Boil Lasagna noodles into a large pot according to directions on package. Drain well, and rinse them. You may need to rinse them again if they get too sticky.
  • In a large skillet pan, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink.
  • Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick.
  • Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste.
  • Add the broccoli to the sauce and cook it for about 5 minutes or so and it is a bright green. You may also add about 2 cups of frozen peas to the sauce as well if you prefer.
  • To prepare the lasagna, using a 1 Cup measuring cup, Pour about 3 Cups of the sauce to the bottom of a large baking pan.
  • Using 4 lasagna noodles, layer the noodles in an even layer. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer.
  • Continue to layer the noodles, sauce, and cheese in two more layers, using 4 noodles for each layer.
  • Cover the pan with some aluminum foil and put in the fridge when ready to cook.
  • If you are planning on cooking this right away, cook at 350 degrees for about 40 minutes or so.

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CHICKEN AND BROCCOLI LASAGNA RECIPE : OPTIMAL RESOLUTION LIST
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From recipeschoice.com


CHICKEN AND BROCCOLI LASAGNA RECIPE - SUSAN RECIPES
Cook for 1 minute and add in the chicken stock and milk, whisking until the sauce begins to thicken. Cook until the sauce heavily coats the back of a spoon. Remove from heat and stir in the basil, salt, parmesan cheese and 1/4 C. of mozzarella cheese. Add the chicken mixture to the sauce and combine well. Assemble…In a lightly greased 9 x 13 ...
From susanrecipe.com


BROCCOLI CHICKEN LASAGNA RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
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10 BEST CHICKEN BROCCOLI LASAGNA RECIPES | YUMMLY
2022-07-02 Broccoli Lasagna with ricotta and raisins Food52. broccoli, basil, cream, pepper, lasagna sheets, ricotta, grated Parmesan cheese and 4 more.
From yummly.co.uk


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