Cream Of Broccoli Soup Chicken Recipe Recipe For Lasagna

CHICKEN BROCCOLI LASAGNA

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.

CREAMY BROCCOLI-CHICKEN SOUP

Steps:

• In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
• Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.

BROCCOLI CHICKEN LASAGNA

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.

BROCCOLI CHICKEN LASAGNA RECIPE

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.

CHICKEN BROCCOLI LASAGNA

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.

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

CREAMY CHICKEN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
• Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
• Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven.

BROCCOLI CHICKEN LASAGNA

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.

SLOW COOKER CHICKEN BROCCOLI LASAGNA RECIPE - (4.5/5)

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), 1/4 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.

SLOW-COOKER CHICKEN BROCCOLI LASAGNA

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.

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

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!