broccoli chicken lasagna
(2 ratings)
Okay, I have not made this yet, but it is on the "to do" list! For some reason I just LOVE broccoli and chicken combos. This is from Taste of Home - Casseroles & One Dish Meals.
(2 ratings)
yield
12 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For broccoli chicken lasagna
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1/2 lb sliced fresh mushrooms
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1 large onion, chopped
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1/4 cup butter, cubed
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon groumd nutmeg
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1 can (14.5 oz) chicken broth
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1-3/4 cups milk
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2/3 cup grated parmesan cheese
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1 package (16 oz) frozen broccoli cuts, thawed
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9 lasagna noodles, cooked and drained
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1-1/3 cups julienned fully cooked ham, divided
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2 cups (8 oz) shredded monterey jack cheese, divided
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2 cups cubed cooked chicken
How To Make broccoli chicken lasagna
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1In a large skillet, saute the mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through.
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2Spread 1/2 cup broccoli mixture in a greased 9x13 inch 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 of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
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3Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
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