Best 10 Chicken Broccoli Lasagna Recipes

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Indulge in a culinary masterpiece that harmonizes the classic flavors of lasagna with the tantalizing taste of chicken and broccoli. This delectable dish, meticulously crafted with layers of tender chicken, crisp broccoli florets, savory cheese, and rich tomato sauce, promises an explosion of flavors in every bite. The chicken, seasoned with aromatic herbs and spices, delivers a succulent and juicy texture, while the broccoli adds a delightful crunch and a pop of color. The layers of cheese, gooey and melted, provide a creamy richness that complements the tangy tomato sauce. With its captivating aroma and irresistible taste, this chicken broccoli lasagna will undoubtedly become a favorite among family and friends. Discover the secrets behind this culinary delight as we delve into the detailed recipe, offering step-by-step instructions and helpful tips to ensure your lasagna turns out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BROCCOLI LASAGNA



Chicken Broccoli Lasagna image

Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
3 large eggs, lightly beaten
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt, divided
Pinch ground nutmeg
Pinch cayenne pepper
1 cup chopped onion
1 garlic clove, minced
2 cups diced cooked chicken
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1/4 teaspoon pepper
15 lasagna noodles, cooked and drained
4 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts :

SLOW-COOKER CHICKEN BROCCOLI LASAGNA



Slow-Cooker Chicken Broccoli Lasagna image

Looking for an Italian dinner tonight? Then check out this hearty slow cooked lasagna featuring chicken, noodles and broccoli.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 10

Number Of Ingredients 10

1 1/2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
3 cups chopped cooked chicken
3 1/2 cups shredded Italian cheese blend (14 oz)
3/4 teaspoon freshly ground pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
9 uncooked lasagna noodles
1 cup freshly shredded Parmesan cheese (4 oz)

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.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 817 mg

BROCCOLI CHICKEN LASAGNA



Broccoli Chicken Lasagna image

As a working mother with four children, I often prepare casseroles. This lasagna recipe doesn't have tomato sauce-just lots of chicken, ham and cheese.-Dawn Owens, Palatka, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1/2 pound sliced fresh mushrooms
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (14-1/2 ounces) chicken broth
1-3/4 cups whole milk
2/3 cup grated Parmesan cheese
1 package (16 ounces) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1-1/3 cups julienned fully cooked ham, divided
2 cups shredded Monterey Jack cheese, divided
2 cups cubed cooked chicken

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.

Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY



Pull-Apart Broccoli Chicken Alfredo Lasagna Rolls Recipe by Tasty image

Here's what you need: nonstick cooking spray, shredded chicken, broccoli, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, garlic powder, alfredo sauce, wide lasagna noodles, fresh parsley

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 11

nonstick cooking spray
2 cups shredded chicken, cooked
2 cups broccoli, finely chopped
2 cups shredded mozzarella cheese, divided
½ cup shredded parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
2 cups alfredo sauce, divided
12 wide lasagna noodles, cooked
1 tablespoon fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
  • In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
  • Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
  • Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
  • Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
  • Bake for 20 minutes, until the cheese starts to brown.
  • Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 15 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams

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.

CHICKEN AND BROCCOLI LASAGNA ROLLS



Chicken and Broccoli Lasagna Rolls image

Take pasta to new heights with this clever creation. A cheesy mixture of chicken and broccoli is rolled into lasagna noodles, making enough for two dinners. It's nice to have a pan of these roll-ups in the freezer for unexpected company. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (3 servings each).

Number Of Ingredients 14

1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup whole milk
1-1/2 cups shredded Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed and drained
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6-1/2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 teaspoon salt, optional
12 lasagna noodles, cooked and drained

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.

Nutrition Facts : Calories 617 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 914mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 4g fiber), Protein 42g protein.

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 AND CARROT CHICKEN LASAGNA



Broccoli and Carrot Chicken Lasagna image

When hosting a holiday buffet, consider serving this special lasagna. You can make it the night before and chill. Remove it from the refrigerator 30 min. before baking. -Carol Gaus, Itasca, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
3 eggs, beaten
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt, divided
Pinch each ground nutmeg and cayenne pepper
1 cup chopped onion
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 package (16 ounces) frozen broccoli cuts
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1/4 teaspoon white pepper
9 lasagna noodles, cooked and drained
1 pound thinly sliced part-skim mozzarella cheese

Steps:

  • In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of sauce into the eggs; return all to pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°, about 1 minute. Remove from the heat; stir in 1/2 cup Parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne. Set aside., In a large skillet, saute onion and garlic in remaining butter until tender. Add chicken; cook and stir until juices run clear. Stir in the broccoli, carrot and remaining salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Add parsley and pepper., In a greased 13-in. x 9-in. baking dish, layer 1/2 cup of the sauce, three noodles, half of the chicken mixture, 1/2 cup sauce and a third of the mozzarella cheese. Sprinkle with 1 tablespoon Parmesan cheese. Top with three noodles, the remaining chicken mixture, half of the remaining mozzarella, 1 tablespoon Parmesan and 1/2 cup sauce. Top with the remaining noodles. Place the remaining mozzarella slices over noodles. Top with remaining sauce; gently lift noodles away from sides of the dish, letting sauce flow underneath. Sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts :

SLOW COOKER CHICKEN BROCCOLI LASAGNA RECIPE - (4.5/5)



Slow Cooker Chicken Broccoli Lasagna Recipe - (4.5/5) image

Provided by Booper-2

Number Of Ingredients 10

1 (12-ounce) bag Green Giant frozen broccoli florets
3 cups cooked chicken, chopped
3 1/2 cups Italian cheese blend, shredded
3/4 teaspoon freshly ground pepper
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (8-ounce) container sour cream
1 (8 ounce) package sliced fresh mushrooms
9 uncooked lasagna noodles
1 cup fresh parmesan cheese, shredded

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), 1/4 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.

SLOW-COOKER CHICKEN BROCCOLI LASAGNA



Slow-Cooker Chicken Broccoli Lasagna image

One can use some spinach with the broccoli if desired. Great either way. Simple to make as you don't have to cook the noodles first.

Provided by Sharon Whitley

Categories     Casseroles

Time 4h15m

Number Of Ingredients 10

1 pkg (12 oz) frozen broccoli florets
3 c cooked chicken
3 1/2 c shredded italian cheese blend
3/4 tsp ground pepper
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 pkg (8 oz) sour cream
3 c sliced fresh mushrooms
9 lasagna noodles, uncooked
1 c shredded parmesan cheese

Steps:

  • 1. 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.
  • 2. 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 (break noodles as needed to fit), one-forth of the chicken mixture and 1/2 of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
  • 3. Cover, cook on low heat setting 3 1/2 to 4 hours or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper and cheese, as desired.

Tips:

  • Prep the Chicken and Broccoli: Cook the chicken breasts until tender, either by boiling, baking, or pan-frying. Cut the chicken into bite-sized pieces and set aside. Broccoli florets should be blanched to retain their vibrant color and texture.
  • Béchamel Sauce: Melt butter in a saucepan, whisk in flour to form a roux. Gradually whisk in milk until the sauce thickens. Season with salt, pepper, and nutmeg. For a richer flavor, add grated Parmesan cheese.
  • Layer with Care: Start with a layer of sauce, then noodles, chicken, broccoli, and cheese. Repeat the layers until all ingredients are used up. Finish with a layer of sauce and sprinkle with Parmesan cheese.
  • Baking: Preheat the oven to the temperature specified in the recipe. Bake the lasagna for 30-40 minutes, or until the cheese is melted and bubbly and the noodles are tender. Let it rest for 10-15 minutes before slicing and serving.
  • Serve and Garnish: Garnish with fresh parsley, basil, or oregano. Serve the lasagna hot with a side salad or garlic bread for a complete meal.

Conclusion:

The Chicken Broccoli Lasagna is a delightful dish that combines classic Italian flavors with tender chicken and broccoli. Using homemade béchamel sauce and layering the lasagna with care ensures a rich and flavorful result. Whether you're hosting a special occasion or simply seeking a comforting family meal, this lasagna is sure to impress. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds wanting more.

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