Best Broccoli And Carrot Chicken Lasagna Recipes

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CHICKEN AND BROCCOLI LASAGNA



Chicken and Broccoli Lasagna image

Make and share this Chicken and Broccoli Lasagna recipe from Food.com.

Provided by Libby1

Categories     Chicken

Time 1h10m

Yield 9 serving(s)

Number Of Ingredients 18

4 tablespoons butter
4 tablespoons flour
2 cups milk
1 cup chicken broth
3 eggs
1/2 cup parmesan cheese
to taste lasagna noodle
2 tablespoons butter
1 cup onion, Chopped
1 teaspoon garlic, Minced, (2 cloves)
1 1/2 cups chicken, Diced
2 cups broccoli
1/4 cup parsley
2 cups mozzarella cheese, grated
1/4 cup parmesan cheese
1/2 teaspoon salt
1 pinch nutmeg
1 pinch red pepper, ground

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.

Nutrition Facts : Calories 270.1, Fat 19.6, SaturatedFat 11.4, Cholesterol 125.4, Sodium 610.2, Carbohydrate 9.7, Fiber 0.9, Sugar 1.7, Protein 14.4

EASY CHICKEN BROCCOLI LASAGNA



Easy Chicken Broccoli Lasagna image

This Chicken Broccoli Lasagna only uses FIVE ingredients but is packed with flavor and makes an amazing, hearty dinner! Thick layers of broccoli, chicken and cheese and baked in Alfredo sauce with hardly any hassle at all! This dish reheats easily making it great for lunches and meal preps, too!

Provided by Casey Rooney

Categories     Dinner

Time 1h

Number Of Ingredients 5

8 no-bake lasagna noodles (See Note 1)
4 cups rotisserie chicken, shredded or chopped (or other cooked chicken)
4-5 cups fresh broccoli florets, chopped into small pieces
3 cups mozzarella cheese (See other options in Note 2)
1 24 oz. jar of Alfredo sauce (such as Rao's or Ragu)

Steps:

  • Preheat oven to 350°F.
  • Spray a 9x9 baking dish with cooking spray. Then, spread a few tablespoons of Alfredo sauce on the bottom of the dish.
  • Lay 4 lasagna noodles onto the bottom of the dish. You may have to break them in half and overlap them a bit.
  • On top of the lasagna noodles, layer on half of the chicken.
  • Then layer on half of the broccoli.
  • Pour half of the sauce over the top of everything. Make sure you get the edges and into the corners!
  • Top with half the cheese, then REPEAT with the remaining ingredients: noodles, chicken, broccoli, sauce. DO NOT put on the last layer of cheese yet!
  • Cover the dish with foil and bake at 350°F for 35-40 minutes.
  • Uncover and add the remaining cheese. Cook UNCOVERED another 15 minutes until lasagna is bubbly and cheese is nice and melted. Optional: broil for 2-3 minutes to get nice browned spots on the cheese.
  • Allow the dish to rest for 5-10 minute. Cut into squares and serve!

Nutrition Facts : Calories 449 kcal, Carbohydrate 46 g, Protein 35 g, Fat 13.6 g, SaturatedFat 6.6 g, Cholesterol 96 mg, Sodium 1067 mg, Fiber 3.5 g, Sugar 5 g, ServingSize 1 serving

CHICKEN BROCCOLI LASAGNA



Chicken Broccoli Lasagna image

I found this recipe in a 1996 Bet Sigma Phi "Let's Party" cookbook. I'm not the sorority type, but they sure have some great recipes...This is really just a twist on the classic brocolli rice casserole, but oh so much yummier!!

Provided by Dionna

Categories     Chicken Breast

Time 1h

Yield 10-16 serving(s)

Number Of Ingredients 13

1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1/4 teaspoon garlic salt
1/2 teaspoon parsley (fresh or dry)
1 cup sour cream
6 ounces fresh mushrooms, sliced, sauteed
3 cups chopped cooked chicken
1 cup chopped onion
1 bunch broccoli floret, cooked tender-crisp (frozen cooked ok)
9 lasagna noodles, cooked
3 cups shredded mozzarella and cheddar cheese
grated parmesan cheese
butter or olive oil

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.

BROCCOLI CHICKEN LASAGNA



Broccoli Chicken Lasagna image

I came up with this when I didn't have any tomato sauce and tried using a white sauce and it turned out really good! I don't really care for broccoli, so I will cut up the broccoli into small pieces when made into the sauce. Being a Latter Day Saint, we have a three hour church service, so I like to make this on a Saturday and on Sunday, just before we leave for church I will put it in the oven straight from the fridge and bake at 250-275 degrees and when we come home from church, it is cooked well and ready to eat. Therefore, this lasagna can be made well in advanced!

Provided by LDSMom128

Categories     Chicken Breast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 lasagna noodles, boiled to Al Dente
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
2 (10 ounce) cans cream of chicken soup
3 cups milk
2 -3 garlic cloves
salt
pepper
2 tablespoons poultry seasoning or 2 tablespoons sage
2 cups fresh broccoli, cut into small pieces
shredded monterey jack cheese
shredded cheddar cheese

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.

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