Best Chicken And Broccoli Lasagna Recipes

CHICKEN AND BROCCOLI LASAGNA ROLLS

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.

BROCCOLI AND CARROT CHICKEN LASAGNA

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.

CHICKEN AND BROCCOLI LASAGNA

Steps:

• Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.
• Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
• Cook noodles.
• Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
• Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken.
• Repeat. Finish with cheese.
• Freeze. Bake 350 for 50 min, until bubbly.