Ingredients for Chicken Broccoli Lasagna
- Cream Of Mushroom Soup
- Cream Of Chicken Soup
- 1 tsp garlic salt
- Parsley
- 8 oz sour cream
- Fresh Mushrooms
- Cooked Chicken
- 1/2 cup chopped onion
- Broccoli Floret
- 9 lasagna noodles
- Cheddar Cheese
- Parmesan Cheese
- Butter
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How to Make Chicken Broccoli Lasagna
- Preheat oven to 350°F (175°C).
- Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred or chop chicken.
- Steam or boil 1 large head of broccoli florets until tender-crisp. Set aside.
- Sauté 8 oz sliced mushrooms in 2 tbsp olive oil or butter over medium heat until tender (about 5-7 minutes).
- In a large bowl, combine: 1 (10.75 oz) can condensed cream of mushroom soup, 1 (10.75 oz) can condensed cream of chicken soup, 1 tsp garlic salt, 8 oz sour cream, sautéed mushrooms, cooked chicken, 1/2 cup chopped onion, and cooked broccoli. Mix well.
- Lightly oil or spray a 9x13 inch baking pan.
- Layer 1/3 of the chicken mixture, 3 lasagna noodles, another 1/3 of the chicken mixture, 1/3 of 16 oz shredded mozzarella cheese, 3 more lasagna noodles, another 1/3 of chicken mixture, another 1/3 of mozzarella cheese, 3 more noodles, the remaining chicken mixture, and finally the remaining mozzarella cheese.
- Top with grated Parmesan cheese (amount to taste).
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
59g
Carbs
7g
