Chicken And Broccoli Lasagna Recipes

CHICKEN BROCCOLI LASAGNA

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.

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

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!

SLOW-COOKER CHICKEN BROCCOLI LASAGNA

Steps:

• Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.
• Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
• Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

BROCCOLI CHICKEN LASAGNA

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.

CHICKEN & BROCCOLI LASAGNA RECIPE

Steps:

• Melt butter in a small saucepan over a low heat.
• Stir in flour over a low heat until the mixture is smooth (approx 2 minutes).
• Stir in milk and whisk mixture over a medium heat until smooth (approx 4 minutes).
• Stir in chicken broth/ stock.
• In a bowl, beat the eggs.
• Gradually whisk the eggs into the mixture.
• Let the custard stand off the heat.
• Stir in the cheese.
• Season with salt, pepper, and nutmeg.
• Preheat oven to 350 degrees F (or approximately 180 degrees C).
• Melt 2 tablespoons of butter in a large skillet.
• Stir in onion and garlic then saute for 1 minute.
• Add chicken and saute over medium heat until cooked through, turning frequently.
• Stir in broccoli and carrot.
• Cook - covered - over a medium heat until vegetables are just tender (approx 5 minutes).
• Add parsley, salt and pepper, to taste.
• Scoop ½ cup of parmesan custard into a 9 x 12 inch (approximately 20 x 30cm) baking dish.
• Top with a layer of instant lasagna noodles/ sheets.
• Scoop about half the chicken and brocolli mixture over the noodles.
• Add ½ cup of parmesan custard to the top of the chicken and broccoli mixture.
• Add a layer of one-third of the mozzarella.
• Sprinkle with 1 tablespoon of the parmesan.
• Arrange a second layer of slightly overlapping lasagna noodles on top.
• Scoop on the remaining chicken and broccoli mixture.
• Add half of the remaining mozzarella plus 1 tablespoon of the grated parmesan.
• Scoop on ½ cup of the parmesan custard.
• Top with the remaining lasagna noodles/ sheets.
• Arrange the remaining lasagna noodles on top.
• Sprinkle the last of the mozzarella on top and carefully pour the last of the parmesan custard over the top.
• Sprinkle with the remainder of the grated parmesan.
• Bake at 350 degrees F (or approximately 180 degrees C) until the top is browned and bubbly (approx 50 minutes).
• Allow lasagna to stand for at least 10 minutes before cutting and serving.

BROCCOLI CHICKEN LASAGNA

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.

CHICKEN LASAGNE

Steps:

• Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
• Meanwhile, heat the oil in a saucepan and fry the onion until softened.
• Add the mushrooms and fry for a further 3 minutes.
• Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
• Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
• Drain the lasagne and spread out on paper towels
• Make alternate layers of lasagne and the chicken mixture in a baking dish.
• Combine the yogurt and cheese and spread over the top.
• Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.