This Chicken Broccoli Lasagna is loaded with flavor and makes a comforting, satisfying dinner. Tender shredded chicken combines with broccoli, lasagna noodles, and a creamy cheese sauce for an easy casserole that’s perfect any time of year. Serve with a simple salad or garlic bread for a complete, hearty meal.
Chicken Broccoli Lasagna
This lasagna reheats beautifully, making it ideal for meal prep or packed lunches. Use leftover rotisserie chicken or turkey to speed things up. Thick layers of broccoli, shredded chicken, noodles, and cheese are baked in a smooth homemade sauce with very little fuss.
Ingredients:
- Ready-to-use lasagna noodles (about 9 ounces)
- Shredded chicken (about 2½ pounds, roughly 4 chicken breasts)
- 1 Tablespoon olive oil
- 16 ounces frozen chopped broccoli, thawed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 Tablespoon dried Italian herbs
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1½ cups whole milk
Instructions:
Preheat the oven to 375°F. Cook the lasagna noodles according to package directions and prepare the chicken if it isn’t already cooked.
Heat olive oil in a 12-inch skillet over medium heat. Add the thawed broccoli, diced onion, and minced garlic. Sauté until the onions are translucent, about 10 minutes. Transfer the cooked broccoli mixture to a large bowl and stir in the shredded chicken.
Return the skillet to the stove and melt the butter. Whisk in the flour to make a roux, cooking briefly until it becomes lightly golden. Gradually add the chicken broth, stirring until the mixture thickens. Add the milk in ½-cup increments, stirring each time until the sauce is smooth and thickened. Stir in the Italian herbs and grated Parmesan until fully combined.
Pour the cheese sauce over the chicken and broccoli, mixing until everything is evenly coated. Lightly spray a 9×13-inch casserole dish with non-stick spray. Arrange a layer of lasagna noodles to cover the bottom of the dish.
Spread one-third of the chicken and broccoli mixture over the noodles, then sprinkle with one-third of the shredded mozzarella. Repeat the layering twice more, alternating the direction of the noodles for each layer. Finish with a generous layer of mozzarella on top.
Spray a sheet of aluminum foil with non-stick spray and cover the casserole tightly. Bake covered for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese on top is golden brown and bubbling. Let the lasagna rest for 10 minutes before slicing to help the layers set.
This recipe makes a generous casserole that’s great for serving a crowd or enjoying as leftovers. Store-bought rotisserie chicken is an excellent shortcut, and leftover turkey works nicely as well. The dish keeps well in the refrigerator, making it practical and delicious for busy weeks.
Make-Ahead Instructions
Assemble the lasagna, cover tightly with plastic wrap, and refrigerate for up to two days before baking. Add a few extra minutes to the bake time if baking straight from the fridge to ensure it heats through.
Leftover Storage
Store leftovers in an airtight container in the refrigerator for up to one week. Reheat portions in the oven or microwave until warmed through.
More Easy Dinner Recipes
Broccoli Cheese Casserole
Chicken Divan
Meatloaf Muffins
Crock Pot Ranch Chicken Tacos
Chicken and Broccoli Lasagna Recipe
Equipment
-
Large mixing bowl
-
9×13 Casserole dish
-
12 inch Skillet
-
Wooden or mixing spoons
-
Aluminum foil
-
Non-stick spray
Ingredients
- 9 ounces ready to use lasagna noodles
- 2½ pounds shredded chicken, approximately 4 chicken breasts
- 1 Tablespoon olive oil
- 16 ounces frozen chopped broccoli, thawed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 Tablespoon Italian herbs, dried
- 4 Tablespoons butter
- 4 Tablespoons flour
- 1 cup chicken or vegetable broth
- 1½ cup whole milk
Instructions
-
Preheat the oven to 375°F.
-
Cook lasagna noodles according to package directions and prepare or shred the chicken.
-
In a 12-inch skillet, heat olive oil and sauté broccoli, onion, and garlic until the onions are translucent, about 10 minutes.
-
Combine the cooked broccoli mixture with shredded chicken in a large bowl.
-
Make a roux in the skillet by melting butter and stirring in flour. Cook briefly until the roux is lightly golden.
-
Slowly whisk in the chicken broth, stirring until the sauce thickens, then add the milk in ½-cup increments until smooth and thickened.
-
Stir in the Italian herbs and Parmesan cheese until combined, then pour the sauce over the chicken and broccoli, mixing to coat.
-
Spray a 9×13-inch casserole dish with non-stick spray and arrange a layer of noodles to cover the bottom.
-
Layer one-third of the chicken-broccoli mixture over the noodles, then one-third of the mozzarella. Repeat layers and finish with mozzarella on top.
-
Cover the lasagna with foil sprayed with non-stick spray and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes until the top is golden and bubbly.
-
Allow the lasagna to rest 10 minutes before cutting to help the layers hold together.