DOUBLE CHEDDAR ROTISSERIE CHICKEN LASAGNA
I decided to combine my love of broccoli cheese soup with rotisserie chicken for a unique lasagna.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Lasagna Recipes Chicken Lasagna Recipes
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.
- Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.
- Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.
- Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.
- Preheat the oven to 350 degrees F (175 degrees C).
- Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8x8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.
- Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.
Nutrition Facts : Calories 601.7 calories, Carbohydrate 26.9 g, Cholesterol 145.2 mg, Fat 37.2 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 19.5 g, Sodium 1023.6 mg, Sugar 7 g
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