Chicken Broccoli Lasagna Recipes

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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.

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 :

CHICKEN BROCCOLI LASAGNA



Chicken Broccoli Lasagna image

I found this recipe in a 1996 Bet Sigma Phi "Let's Party" cookbook. I'm not the sorority type, but they sure have some great recipes...This is really just a twist on the classic brocolli rice casserole, but oh so much yummier!!

Provided by Dionna

Categories     Chicken Breast

Time 1h

Yield 10-16 serving(s)

Number Of Ingredients 13

1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1/4 teaspoon garlic salt
1/2 teaspoon parsley (fresh or dry)
1 cup sour cream
6 ounces fresh mushrooms, sliced, sauteed
3 cups chopped cooked chicken
1 cup chopped onion
1 bunch broccoli floret, cooked tender-crisp (frozen cooked ok)
9 lasagna noodles, cooked
3 cups shredded mozzarella and cheddar cheese
grated parmesan cheese
butter or olive oil

Steps:

  • Preheat oven to 350 degrees. Start to cook the chicken (dice it up later) and the brocolli and saute the mushrooms over medium heat with either olive oil or butter until tender (10 minutes or so).
  • Combine the soups, garlic salt, sour cream, mushrooms, chicken, onion and broccoli in a bowl and mix well.
  • In a 9-by-13-inch baking pan oiled or sprayed, layer a 1/3 of the chicken mixture and three lasagna noodles, another 1/3 of chicken mixture and a 1/3 of the cheeses (keep them separate or mix them), another three noodles, a layer of chicken mixture and a 1/3 of the cheeses, then the last three noodles and the last of the chicken mixture and then the last of the cheeses. Then top with your preferred amount of Parmesan cheese.
  • Bake covered with foil for 25 or 30 minutes; then remove foil and bake for another 15 or 20 minutes. Let stand for 5 minutes before serving.

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

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

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

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

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

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

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