broccoli chicken lasagna
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- - 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
How To Make broccoli chicken lasagna
-
Step 1In 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.
-
Step 2Spread 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.
-
Step 3Cover 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes