Chicken and Broccoli Lasagna

RECIPE :

Chicken and Broccoli Lasagna is a delightful variation of the classic Italian dish that brings a unique twist to the table. Whether you’re making it for a special occasion or simply to enjoy a comforting meal, this lasagna promises a fusion of flavors and textures that’s truly satisfying. Gather your ingredients, follow the simple steps, and savor the layers of savory delight in Chicken and Broccoli Lasagna as you create moments of pure culinary satisfaction around your dining table.

Chicken and Broccoli Lasagna

“Chicken and Broccoli Lasagna is a delightful twist on the classic Italian dish, adding a layer of savory chicken and vibrant broccoli to the traditional flavors of lasagna.”

INGREDIENTS:

• 9 lasagna noodles
• 4 boneless chicken breasts, cut into small cubes
• 12 oz. bag of frozen broccoli, thawed
• 8 oz. shredded mozzarella cheese
• 1 c. grated parmesan cheese
• 1 small onion chopped
• 2 cloves minced garlic
• 1/4 tsp. Plus 1 T. Salt
• 1 chicken broth
• 1 1/2 m full fat milk
• 1 tsp. dried basil
• 2 t. olive oil
• 5 T. Butter
• 5 t. Flour

INSTRUCTIONS:

1. Cook the Pasta: Bring a large pot of water to a boil, add a pinch of salt, and cook the fettuccine (or your choice of pasta) according to the package instructions until al dente. Drain the pasta, rinse with cold water to prevent sticking, and set aside.
2. Cook the Chicken and Veggies: In a medium skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are fully cooked and no longer pink in the center. Add the broccoli florets, chopped onion, and minced garlic. Cook until the onions become translucent, and the broccoli is tender. Remove the skillet from the heat and set the mixture aside.
3. Prepare the Alfredo Sauce: In another saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute, ensuring that the flour is fully incorporated and the mixture is smooth. Gradually add the chicken broth and milk while whisking continuously. Continue to whisk until the sauce begins to thicken and coats the back of a spoon. Stir in the chopped basil, salt, grated Parmesan cheese, and 1/4 cup of the shredded mozzarella cheese. Mix well until the cheese is melted, and the sauce is smooth.
4. Combine Chicken, Veggies, and Sauce: Add the cooked chicken and veggie mixture to the Alfredo sauce, ensuring everything is well combined. Stir gently until the chicken, broccoli, and sauce are thoroughly mixed.
5. Assemble the Casserole: In a lightly greased 9″ x 13″ baking dish, start by creating a layer of cooked pasta. On top of the pasta, spread a generous portion of the sauce mixture. Sprinkle with a quarter of the remaining shredded mozzarella cheese. Repeat this process for a second layer, ending with a layer of pasta. Pour any remaining sauce over the top and sprinkle the remaining mozzarella cheese on the very top.
6. Bake: Preheat your oven to 375 degrees Fahrenheit (190°C). Bake the casserole for approximately 30 minutes or until the top is golden brown and the casserole is bubbling.
7. Serve: Once done, remove the casserole from the oven and allow it to cool for a few minutes before serving. This delicious chicken and broccoli Alfredo casserole is ready to be enjoyed.
8. Enjoy: Serve the casserole hot, and enjoy a comforting and satisfying meal.