Chicken and Broccoli Lasagna Recipe

Delicious layers of pasta, ricotta cheese, alfredo sauce, chicken and broccoli make this Chicken Broccoli Alfredo Lasagna a delicious meal! This recipe is sure to be enjoyed by all and will make enough for a crowd or to be had for leftovers!

Lasagna is simple to make once all the ingredients are ready to go. The first step is to prepare all of your ingredients. For this lasagna, that includes steaming broccoli, chopping cooked chicken, cooking the pasta and seasoning the ricotta cheese. Once everything is ready all that needs to be done is to layer the ingredients as listed in the recipe below.

For this recipe, I precooked my chicken in a crock pot on high for four hours. I like to do this every once in a while and will make enough for a few recipes at a time to cut down on my cooking and prep time later.

This recipe can be made ahead of time and then stored in the refrigerator until ready to bake it whether that is in an hour or in a day or two! Simply cover with plastic wrap and store in the refrigerator. Add a few extra minutes to the bake time to ensure it is heated thoroughly.

The lasagna will also stay good in the refrigerator for about a week making it perfect to have as leftovers for lunch or dinner.

Let’s get to the recipe.

Chicken and Broccoli Lasagna Recipe

Looking for an Italian dinner tonight? Then check out this hearty slow-cooked lasagna featuring chicken, noodles, and broccoli.

Ingredients :

  • 9 lasagna noodles

  • 4 boneless chicken breast, cut into small cubes

  • 12 oz. bag frozen broccoli, thawed

  • 8 oz. shredded mozzarella cheese

  • 1 C. grated Parmesan cheese

  • 1 small onion, chopped

  • 2 garlic cloves, minced

  • 1/4 tsp. plus 1 T. salt

  • 1 C. chicken stock

  • 1 1/2 C. whole milk

  • 1 tsp. dried basil

  • 2 T. olive oil

  • 5 T. butter

  • 5 T. flour



Bring a large pot of water to a boil, add in 1 T. salt and the noodles. Cook for 7-8 minutes until tender. Drain, run cold water over them to keep from sticking and set aside. In a medium skilled, heat the oil and sauté the chicken till cooked through, add in the broccoli, onions and garlic and cook till onions are translucent. Remove from heat and set aside. In another pot, melt the butter and whisk in the flour. Cook for 1 minute and add in the chicken stock and milk, whisking until the sauce begins to thicken. Cook until the sauce heavily coats the back of a spoon. Remove from heat and stir in the basil, salt, parmesan cheese and 1/4 C. of mozzarella cheese. Add the chicken mixture to the sauce and combine well. Assemble...In a lightly greased 9 x 13 pan place a layer of the noodles, spoon an good even layer of the sauce mixture over the top and sprinkle with 1/4 of the remaining cheese. Repeat for a second layer ending with a top layer of noodles and then spoon any remaining sauce of the top and sprinkle with remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbly.

recipe from Jane't page


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