Chicken & Broccoli Lasagna is a delicious combination of tender chicken, crisp broccoli, and creamy alfredo sauce all layered between noodles and melted cheese. It’s a hearty dinner and a comforting meal the whole family will love.
There’s just something about chicken, broccoli and cheese that spells delicious. That’s why my Ranch Chicken Casserole recipe is so popular. This Chicken & Broccoli Lasagna is every bit as yummy!
We all love the classic lasagna but this chicken broccoli alfredo lasagna is a delicious twist. This delicious recipe is easy to make and a perfect meal for a family dinner, potluck, or special occasion.
Why you’re going to love this recipe
- Simple ingredients: All you need are 6 simple ingredients to make this recipe!
- Delicious: This cozy chicken broccoli lasagna is delicious, creamy cheesy comfort food.
- Easy: You can use a rottiserie chicken, or use leftover chicken. Fresh broccoli, jarred alfredo sauce, and oven-ready lasagna noodles make this great recipe even simpler.
- Meal Prep friendly: Make this broccoli chicken lasagna ahead of time and portion it for meal preps. It reheats perfectly and it’s just as delicious the next day.
Ingredient Notes
- Chicken: You can use store-bought rotisserie chicken, or leftover cooked chicken. Or you can use the air fryer or oven to cook boneless skinless chicken breasts and shred them. You can even make this recipe with leftover turkey.
- Broccoli: I’m using fresh broccoli for this recipe. I have tested this recipe with frozen broccoli and the lasagna turned out a bit too watery. If you do use frozen broccoli, be sure to defrost it completely, drain the broccoli, and pat dry with paper towels before adding it to the dish.
- Alfredo Sauce: For a creamy chicken lasagna, use your favorite brand of store-bought alfredo sauce, or make homemade alfredo sauce if you prefer. Check out my Salmon Alfredo recipe to see how to make an authentic alfredo sauce. (Hint: there is no heavy cream, sour cream, or cream cheese involved.)
- Mozzarella Cheese: Mozzarella is a perfect melty cheese for this chicken and broccoli lasagne. You can buy pre shredded mozzarella cheese to make this chicken lasagna recipe even easier. Or use any other type of cheese. I sometimes use an Italian cheese blend, too. I have tested this recipe using ricotta cheese because I like to use it for my Classic Meat Lasagna, but the end result was very rich.
- Parmesan Cheese: Freshly grated is best, and you can also use Pecorino or Grana Padano.
- Lasagna Sheets : Since this chicken and broccoli lasagna is meant to be quick and easy, I like to use no-boil lasagna sheets. However, you can boil regular lasagna sheets and use those if you prefer. Use gluten-free noodles if needed.
How to make broccoli and chicken lasagna
- Spread a couple spoonfuls of alfredo sauce in the bottom of a casserole dish. Place four lasagna noodles over the sauce.
- Add half of the chicken, and arrange evenly over the noodles.
- Layer half of the broccoli over the chicken
- Add a layer of cheese using half the mozzarella
- Pour half of the alfredo sauce evenly over the layers. Repeat with another layer of noodles, then chicken, broccoli, cheese and sauce.
- Sprinkle the Parmesan cheese evenly over the top.
- Cover with foil and bake 30 minutes
- Remove the foil and bake for 10 more minutes, until the cheese is browning and bubbling.
- Remove the lasagna from the oven and allow it to sit for 10 minutes before slicing and serving.
Helpful tips:
- Use broccoli florets, not stems. Cut the florets so they are fairly uniform in size for even cooking.
- When layering the ingredients, make sure to spread the alfredo sauce evenly over the chicken and broccoli to ensure that every bite is creamy and delicious.
- Cover the baking dish with foil to speed up the baking process. You can bake the lasagna uncovered but you’ll need to add some baking time.
- If you want the cheese topping to crisp,put the lasagna uncovered, under the broiler for a couple of minutes at the end of the bake time.
- After baking, allow the lasagna to sit for 10 minutes before slicing. This will allow the dish to set so you can slice it into squares
Variations & substitutions:
- Change the vegetables: You can replace the broccoli with other veggies like zucchini, spinach, or kale.
- Change the protein: This recipe is a great way to use up leftover turkey or ham.
- Change the cheese: Instead of mozzarella, use monterey jack, ricotta, cottage cheese, Swiss cheese, or even cheddar cheese.
- Add spice: Sprinkle some red pepper flakes over one or both layers.
- Vegetarian: Use fresh mushrooms instead of chicken.
Serving Suggestions
This broccoli chicken lasagna is a hearty meal on its own, but it’s great to serve some garlic bread or maybe a green salad along with it.
If you want an extra veggie, try a side dish like roasted zucchini, or green beans.
Frequently Asked
Yes, you can assemble the lasagna ahead of time, cover with foil and store it in the refrigerator until you’re ready to bake it. If you let it come to room temperature, use the bake time in the instructions. Baking the dish straight from the fridge will increase the baking time.
Yes, cook the noodles first in a large pot of water until just al dente. You don’t want to overcook them. Drain well and assemble as per the recipe instructions.
Yes, to make the lasagna gluten-free, use gluten-free lasagna noodles.
More delicious pasta recipes
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Chicken and Broccoli Lasagna Alfredo
Chicken & Broccoli Lasagna is a delicious combination of tender chicken, crisp broccoli, and creamy alfredo sauce all layered between noodles and melted cheese. It’s a hearty dinner and a comforting meal the whole family will love.
Print Pin Rate Save RecipePrevent your screen from going dark
Servings: 6
Calories: 538kcal
Instructions
Preheat oven to 350°
Spray an 8×8 baking dish lightly with non-stick cooking spray or coat lightly with olive oil.
Put just enough alfredo sauce in the baking dish to cover the bottom.
Place four lasagna noodles over the sauce.
Add half of the chicken, and arrange evenly over the noodles.
Layer half of the broccoli over the chicken
Add a layer of cheese using half the mozzarella
Pour half of the alfredo sauce evenly over the layers.
Repeat with another layer of noodles, then chicken, broccoli, cheese and sauce.
Sprinkle the Parmesan cheese evenly over the top.
Cover with foil and bake 30 minutes
Remove the foil and bake for 10 more minutes, until the cheese is browning and bubbling.
Remove the lasagna from the oven and allow it to sit for 10 minutes before slicing and serving.
Notes
- Use broccoli florets, not stems. Cut the florets so they are fairly uniform in size for even cooking.
- When layering the ingredients, make sure to spread the alfredo sauce evenly over the chicken and broccoli to ensure that every bite is creamy and delicious.
- Cover the baking dish with foil to speed up the baking process. You can bake the lasagna uncovered but you’ll need to add some baking time.
- If you want the cheese topping to crisp,put the lasagna uncovered, under the broiler for a couple of minutes at the end of the bake time.
- After baking, allow the lasagna to sit for 10 minutes before slicing. This will allow the dish to set so you can slice it into squares
Nutrition
Calories: 538kcal | Carbohydrates: 33g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 134mg | Sodium: 909mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 27mg | Calcium: 318mg | Iron: 2mg
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Colleen
Source link
:max_bytes(150000):strip_icc()/sea-meat-pounders-eric-king-01.jpg-b275faf7051b4982a92a2b966ec91869.jpg)
