Broccoli Chicken Lasagna Gooseberry Patch Recipes

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BROCCOLI CHICKEN LASAGNA



Broccoli Chicken Lasagna image

As a working mother with four children, I often prepare casseroles. This lasagna recipe doesn't have tomato sauce-just lots of chicken, ham and cheese.-Dawn Owens, Palatka, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1/2 pound 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 ground nutmeg
1 can (14-1/2 ounces) chicken broth
1-3/4 cups whole milk
2/3 cup grated Parmesan cheese
1 package (16 ounces) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 cups julienned fully cooked ham, divided
2 cups shredded Monterey Jack cheese, divided
2 cups cubed cooked chicken

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.

Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CHICKEN BROCCOLI LASAGNA



Chicken Broccoli Lasagna image

Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
3 large eggs, lightly beaten
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt, divided
Pinch ground nutmeg
Pinch cayenne pepper
1 cup chopped onion
1 garlic clove, minced
2 cups diced cooked chicken
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1/4 teaspoon pepper
15 lasagna noodles, cooked and drained
4 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts :

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY



Broccoli Chicken Alfredo Lasagna Recipe by Tasty image

Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

4 tablespoons butter
1 ½ tablespoons garlic, minced
2 ½ cups heavy cream
½ teaspoon black pepper
¾ cup grated parmesan cheese
9 lasagna noodles, cooked
1 rotisserie chicken, shredded
2 cups broccoli, chopped
2 cups mozzarella cheese

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!

Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams

BROCCOLI CHICKEN LASAGNA



Broccoli Chicken Lasagna image

I came up with this when I didn't have any tomato sauce and tried using a white sauce and it turned out really good! I don't really care for broccoli, so I will cut up the broccoli into small pieces when made into the sauce. Being a Latter Day Saint, we have a three hour church service, so I like to make this on a Saturday and on Sunday, just before we leave for church I will put it in the oven straight from the fridge and bake at 250-275 degrees and when we come home from church, it is cooked well and ready to eat. Therefore, this lasagna can be made well in advanced!

Provided by LDSMom128

Categories     Chicken Breast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 lasagna noodles, boiled to Al Dente
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
2 (10 ounce) cans cream of chicken soup
3 cups milk
2 -3 garlic cloves
salt
pepper
2 tablespoons poultry seasoning or 2 tablespoons sage
2 cups fresh broccoli, cut into small pieces
shredded monterey jack cheese
shredded cheddar cheese

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.

BROCCOLI LASAGNA



Broccoli Lasagna image

I got this from the Real Simple magazine. It turned out GREAT, and was a big hit with my company. it is very easy to make, tasty and a little different than your typical lasagna. I am a HUGE fan of broccoli and was excited to try this. I decided to post it to make sure to save the recipe and I know that recipezaar fans will love this too!

Provided by EllaP

Categories     Cheese

Time 1h10m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) container ricotta cheese
1 lb frozen broccoli florets (thawed, patted dry and chopped)
2 1/4 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
1 (16 ounce) jar marinara sauce
1/2 cup heavy cream
15 no-boil lasagna noodles
2 sprays cooking spray

Steps:

  • Preheat over to 400 degrees.
  • In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
  • In small bowl, combine marina sauce and cream.
  • spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
  • Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
  • I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
  • Also great to make ahead, freeze and bake later in the week!

Nutrition Facts : Calories 339.7, Fat 23.4, SaturatedFat 13.7, Cholesterol 80.3, Sodium 622.3, Carbohydrate 14.6, Fiber 3.4, Sugar 7, Protein 18.7

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