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This creamy chicken and broccoli lasagna transforms everyday ingredients into a comforting casserole that's perfect for family dinners. The layers of tender pasta, savory chicken, and fresh broccoli come together with a rich homemade cheese sauce that will have everyone asking for seconds.
I created this recipe when looking for creative ways to use leftover rotisserie chicken. What started as a kitchen experiment has become our Sunday dinner tradition, with my children now requesting it by name whenever extended family visits.
Ingredients
- Lasagna noodles: Provide the hearty foundation look for ones that cook quickly
- Boneless chicken breasts: Add lean protein and satisfying texture
- Frozen broccoli: Offers convenience and nutrition fresh works too but requires blanching
- Mozzarella cheese: Creates that perfect stretchy cheese pull when serving
- Parmesan cheese: Adds depth and savory notes to the sauce
- Onion and garlic: Form the aromatic base that elevates the entire dish
- Chicken broth: Enhances the savory qualities without adding heaviness
- Full fat milk: Creates the creamy texture that makes this dish special
- Dried basil: Brings a subtle herbal note that complements the chicken and broccoli
- Butter and flour: Create the roux that thickens our sauce to perfect consistency
How To Make Chicken and Broccoli Lasagna
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook for exactly 7 to 8 minutes until they reach al dente texture. Be careful not to overcook as they will continue softening in the oven. Drain immediately and rinse with cold water to stop the cooking process and prevent sticking.
- Prepare the chicken mixture:
- Heat olive oil in a medium skillet over medium high heat until shimmering. Add chicken pieces and cook until no longer pink, about 5 to 6 minutes, stirring occasionally. Add the broccoli, onion, and garlic to the pan and continue cooking until onions become translucent and aromatic, about 3 to 4 minutes more. The moisture from the broccoli will help deglaze the pan, capturing all the flavorful bits.
- Create the sauce:
- In a separate saucepan, melt butter over medium heat until foamy. Sprinkle in the flour and whisk continuously for a full minute to cook out the raw flour taste. This creates your roux. Slowly pour in chicken broth while whisking constantly to prevent lumps from forming. Add milk in a steady stream, continuing to whisk. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Finish the sauce:
- Remove the sauce from heat once thickened. Immediately stir in basil, salt, parmesan cheese, and a quarter cup of mozzarella. The residual heat will melt the cheese perfectly. Fold the chicken broccoli mixture into the sauce, combining thoroughly to ensure even distribution of ingredients.
- Assemble the lasagna:
- Grease a 9 by 13 inch baking dish with butter or cooking spray. Place three lasagna noodles side by side to form the bottom layer. Spread one third of the chicken mixture evenly across the noodles. Sprinkle with a portion of the remaining mozzarella. Repeat this layering twice more, finishing with a final layer of noodles, any remaining sauce, and the last of the cheese on top.
- Bake to perfection:
- Place the assembled lasagna in a preheated 375 degree oven, uncovered. Bake for 30 minutes until the top is golden brown with bubbling edges and the center is hot throughout. Allow to rest for 10 minutes before serving to set the layers and make cutting easier.
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The star ingredient in this recipe is truly the homemade cheese sauce. I spent years perfecting this technique after watching my grandmother make it for Sunday dinners. She always said the secret was patience when whisking the roux and adding the liquids gradually. One holiday, my youngest actually clapped when I brought this lasagna to the table. That moment of pure joy cemented this dish as our special occasion favorite.
Make Ahead Options
This lasagna is perfect for planning ahead. You can assemble the entire dish up to 24 hours before baking and keep it refrigerated. Just add about 10 minutes to the baking time if cooking straight from the refrigerator. The components can also be prepared separately up to two days in advance. Store the sauce, cooked chicken mixture, and cooked noodles in separate containers, then assemble when ready to bake.
Storage and Freezing
Once cooled, leftovers will keep in the refrigerator for up to 4 days in an airtight container. This lasagna also freezes exceptionally well. Cut cooled leftovers into individual portions and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350 degree oven for about 20 minutes or until heated through. The microwave works in a pinch, but the oven helps maintain the texture better.
Ingredient Swaps and Variations
Feel free to customize this recipe to suit your tastes or what you have available. Rotisserie chicken works perfectly as a time saver. Spinach can substitute for broccoli, or use a combination of both for extra nutrients. For a lighter version, use part skim mozzarella and 2% milk, though the sauce won't be quite as rich. Gluten free lasagna noodles can be substituted for traditional ones. Experiment with different herbs like thyme or oregano for varied flavor profiles.
Serving Suggestions
This hearty lasagna pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For a special occasion, serve with roasted asparagus or green beans and a glass of unoaked Chardonnay or light Pinot Noir. This lasagna stands up well as a complete meal on its own, but these sides create a more rounded dining experience.
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Frequently Asked Questions
- → Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli. Simply blanch it in boiling water for 2-3 minutes before adding it to the recipe.
- → How can I make this dish gluten-free?
Substitute regular lasagna noodles with gluten-free ones and use gluten-free flour for the sauce. Make sure to check that all other ingredients are gluten-free.
- → Can I prepare this lasagna ahead of time?
Absolutely! Assemble the lasagna, cover it tightly, and store it in the refrigerator for up to 24 hours. Bake it when ready to serve.
- → What can I substitute for mozzarella cheese?
You can use other melty cheeses like provolone, fontina, or even cheddar for a different flavor profile.
- → How can I make this dish vegetarian?
Swap the chicken for sautéed mushrooms or roasted vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken broth for the sauce.