Broccoli Chicken Lasagna

Brandi Kirkpatrick


Okay, I have not made this yet, but it is on the "to do" list!
For some reason I just LOVE broccoli and chicken combos.
This is from Taste of Home - Casseroles & One Dish Meals.

pinch tips: How to Mince Garlic






20 Min


50 Min




1/2 lb 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 groumd nutmeg
1 can (14.5 oz) chicken broth
1-3/4 cups milk
2/3 cup grated parmesan cheese
1 package (16 oz) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 cups julienned fully cooked ham, divided
2 cups (8 oz) shredded monterey jack cheese, divided
2 cups cubed cooked chicken

Directions Step-By-Step

In a large skillet, saute the mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through.
Spread 1/2 cup broccoli mixture in a greased 9x13 inch 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 of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy