Real Recipes From Real Home Cooks ®

broccoli chicken lasagna

★★★★★ 2
a recipe by
Brandi Kirkpatrick
Burley, ID

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.

★★★★★ 2
serves 12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For broccoli chicken lasagna

  • 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

  • 1
    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.
  • 2
    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.
  • 3
    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.

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