Chicken Broccoli Lasagna
Creamy chicken and broccoli lasagna layered with cheese and vegetables, offering comforting flavors perfect for family dinners or gatherings craving hearty, cheesy goodness.
Ingredients
- 2 (10 3/4 oz.) cans condensed cream of broccoli soup ⓘ
- 1 (10 oz.) package frozen chopped broccoli
- 2 tablespoons olive oil ⓘ
- 2 carrots ⓘ
- 1 large onion ⓘ
- 2 cloves garlic ⓘ
- 1 1/2 cups chopped cooked chicken ⓘ
- 12 lasagna noodles ⓘ
- 2 (8 oz.) packages mozzarella cheese ⓘ
- 1 (15 oz.) container ricotta cheese ⓘ
- 2 large eggs ⓘ
- 2 tablespoons grated Parmesan cheese ⓘ
Instructions
- Heat the condensed cream of broccoli soup and frozen chopped broccoli in a 2-quart saucepan until the broccoli is thawed.
- Heat 2 tablespoons olive oil over medium heat in a 10-inch skillet until hot.
- Cook carrots, onion, and garlic until lightly browned.
- Reduce heat to low.
- Stir in 1/4 cup water.
- Cover and simmer for 15 minutes or until vegetables are very tender.
- Combine cooked chopped chicken with the vegetable mixture.
- Cook lasagna noodles according to package instructions; drain.
- In a baking dish, spread a layer of the broccoli sauce, then layer cooked noodles, ricotta cheese, shredded mozzarella, and chicken mixture.
- Repeat layers as needed, ending with a cheese layer on top.
- Sprinkle grated Parmesan cheese over the top.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a layer of ricotta mixed with spinach. You can substitute the frozen broccoli with fresh broccoli florets, just blanch them first. If you prefer a lighter version, use low-fat cheeses. For added flavor, try seasoning the chicken with Italian herbs or use precooked rotisserie chicken for convenience.
Serving Suggestions
Serve this lasagna with a simple side salad or garlic bread for a complete meal. A light vinaigrette pairs beautifully with the dish, balancing the richness of the cheese. For a comforting touch, consider pairing it with Italian recipes like Italian Bean Soup for a delightful dinner experience.
Storage & Reheating
Leftover Chicken Broccoli Lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through. For freezing, wrap individual portions tightly and store for up to 3 months; thaw before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Broccoli Lasagna contains roughly 630 calories, with 19g protein, 87g carbohydrates, and 25g fat. It is an excellent source of vitamin A (196% of the Daily Value), dietary fiber (57% of the Daily Value), and vitamin C (55% of the Daily Value). Note that it is relatively high in sodium, at 861mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this lasagna?
Absolutely! You can incorporate vegetables like spinach, zucchini, or mushrooms for added nutrition and flavor. Just ensure they are cooked down to avoid excess moisture in the lasagna.
Is it possible to make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance. Just cover it tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap and bake as directed, possibly adding a few extra minutes to the cooking time.
How can I make this dish gluten-free?
To make a gluten-free Chicken Broccoli Lasagna, simply substitute regular lasagna noodles with gluten-free varieties. Check that your cream of broccoli soup and cheeses are also gluten-free to ensure the entire dish meets your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).