Chicken Broccoli Lasagna

This creamy chicken and broccoli lasagna is my go to when I want something cozy and satisfying but still packed with nourishing ingredients. It layers perfectly cooked noodles with juicy chicken and tender broccoli all held together by a rich homemade cheese sauce that melts beautifully and tastes even better the next day.

I first made this as a way to use leftover rotisserie chicken and it quickly became a Sunday staple. Now my kids request it for birthdays and celebrations.

Ingredients

• Lasagna noodles: provide structure and soak up the flavorful sauce choose no boil or quick cook for ease
• Boneless chicken breasts: bring protein and tenderness cut into bite sized pieces
• Frozen broccoli: adds convenience and nutrients fresh works well if blanched
• Mozzarella cheese: gives the gooey melty texture we all love opt for low moisture
• Parmesan cheese: deepens the flavor and balances richness use freshly grated
• Onion and garlic: build a flavorful base dice finely and cook until translucent
• Chicken broth: keeps the sauce savory and light avoid overly salty brands
• Whole milk: makes the sauce creamy without being too heavy
• Dried basil: adds a subtle herbal note crush gently to release aroma
• Butter and flour: create a smooth roux for thickening whisk constantly for a silky result

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with salted water and bring it to a rolling boil. Add the lasagna noodles and cook for 7 to 8 minutes until just al dente. Drain immediately and rinse with cold water to stop cooking and prevent sticking.

Cook the Chicken Mixture:

In a medium skillet over medium high heat warm the olive oil. Add the diced chicken and sauté until no longer pink about 5 to 6 minutes. Stir in chopped onion garlic and frozen broccoli. Continue cooking for 3 to 4 minutes until onions are soft and fragrant and broccoli is tender crisp.

Prepare the Sauce:

In a separate saucepan melt butter over medium heat until bubbling. Whisk in the flour and cook for a full minute to eliminate raw flour taste. Slowly add chicken broth whisking constantly then gradually pour in the milk. Let it simmer for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon.

Finish the Sauce:

Take the sauce off the heat and stir in dried basil salt parmesan and a portion of mozzarella. The residual heat will melt the cheese smoothly. Add the chicken and broccoli mixture and stir well to distribute evenly.

Assemble the Lasagna:

Preheat oven to 375 degrees. Grease a 9 by 13 inch baking dish with butter or spray. Layer three noodles at the bottom. Spread one third of the sauce mixture followed by a sprinkle of mozzarella. Repeat two more times finishing with a final layer of noodles and remaining cheese on top.

Bake:

Bake uncovered for 30 minutes until the top is golden brown and edges are bubbling. Let the lasagna rest for at least 10 minutes before cutting to help the layers set.

Bookmark

I always look forward to the rich cheesy aroma that fills the kitchen while it bakes. My grandmother taught me patience with roux and it makes all the difference here. Watching my youngest clap at the table still makes this dish extra special for me.

Make Ahead Tips

You can fully assemble the lasagna and refrigerate it for up to 24 hours. Just add an extra 10 minutes to baking time if starting cold. Alternatively prep the components individually and store them separately until ready to layer.

Storage Tips

Keep leftovers in an airtight container for up to four days. To freeze cut cooled portions and store in airtight containers for up to three months. Reheat in a 350 degree oven until warmed through for best texture.

Ingredient Substitutions

Swap rotisserie chicken for a quicker option or replace broccoli with spinach for a softer bite. For a lighter version try part skim mozzarella and low fat milk but the sauce will be slightly less rich. Use gluten free noodles if needed.

Serving Suggestions

Bookmark

Pair with a lemon dressed green salad to cut the richness or garlic bread to soak up extra sauce. Roasted asparagus or green beans also make excellent companions for a special dinner.

Frequently Asked Questions About Recipes

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Blanch it in boiling water for 2 to 3 minutes before adding to the dish.

→ Can I make this lasagna ahead of time?

Absolutely. Assemble the dish up to 24 hours in advance and refrigerate. Add 10 extra minutes when baking from cold.

→ What’s the best way to reheat leftovers?

Reheat in a 350°F oven for 20 minutes for best texture. Microwave is faster but may soften the layers.

→ Can I freeze this lasagna?

Yes. Freeze individual portions or the whole dish for up to 3 months. Thaw overnight and reheat as needed.

→ Is rotisserie chicken a good substitute?

Yes, rotisserie chicken saves time and works perfectly. Shred and add directly to the sauce mixture.

→ What are some lighter substitutions?

Try part-skim mozzarella and 2% milk. Note the sauce may be slightly less rich but still delicious.