Chicken Broccoli Lasagna Recipes

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.

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!

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.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes; set aside., In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. , Place 6 roll-ups curly end down in each baking dish. Top with remaining cheese sauce., Cover and freeze 1 casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks., To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed.

Steps:

• Preheat oven to 350 degrees. Start to cook the chicken (dice it up later) and the brocolli and saute the mushrooms over medium heat with either olive oil or butter until tender (10 minutes or so).
• Combine the soups, garlic salt, sour cream, mushrooms, chicken, onion and broccoli in a bowl and mix well.
• In a 9-by-13-inch baking pan oiled or sprayed, layer a 1/3 of the chicken mixture and three lasagna noodles, another 1/3 of chicken mixture and a 1/3 of the cheeses (keep them separate or mix them), another three noodles, a layer of chicken mixture and a 1/3 of the cheeses, then the last three noodles and the last of the chicken mixture and then the last of the cheeses. Then top with your preferred amount of Parmesan cheese.
• Bake covered with foil for 25 or 30 minutes; then remove foil and bake for another 15 or 20 minutes. Let stand for 5 minutes before serving.

Steps:

• Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.
• Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
• Cook noodles.
• Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
• Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken.
• Repeat. Finish with cheese.
• Freeze. Bake 350 for 50 min, until bubbly.

Steps:

• Heat oven to 375°F.
• Mix soup and milk in medium bowl until blended. Add chicken and rosemary; mix well.
• Spread 1 cup chicken mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the noodles, remaining chicken mixture, broccoli and cheeses. Repeat layers.
• Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.

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.