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Chicken Broccoli Lasagna Recipe

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This recipe for Chicken Broccoli Lasagna, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Koene
Added: Saturday, July 23, 2005


2 boneless, skinless, chicken breasts, cooked and shredded
1 large bunch broccoli, steamed, slightly undercooked
6-8 slices bacon, cooked crisp and crumbled
1 c. ricotta
1 T. toasted, minced onion
1 t. granulated garlic
1 t. Italian seasoning
8 oz. fresh mushrooms, optional
2 cans cream of mushroom soup (OR 1 1/3 c. cream soup mix and 4 c. water)
1 jar spaghetti sauce
12 Barilla no-boil lasagna noodles
1 c. shredded mozzarella
1 c. shredded cheddar
1 c. shredded fresh Parmesan (not grated), divided

Mix ricotta, c. Parmesan, onion, garlic and Italian seasoning. Set aside.

In saucepan, mix cream soup mix and water. Stirring constantly, heat until boiling gently and lightly thickened. Add spaghetti sauce and mix well.

Spray 13x9 inch glass baking dish with cooking spray.

Cover bottom of pan with sauce.
Place 4 noodles on top of sauce.
Cover noodles with half of broccoli, half of chicken, half of mushrooms, half of ricotta, half of bacon and all of mozzarella
Pour 2 c. sauce over top
4 more noodles
Cover noodles with remaining broccoli, remaining chicken, remaining mushrooms, remaining ricotta, remaining bacon, all of cheddar
Pour 2 c. sauce over top
Remaining 4 noodles
Remaining sauce
Remaining Parmesan

Cover with foil and bake at 350 F for 50 minutes. Uncover and bake additional 5 minutes.

Personal Notes:
Personal Notes:
Bryan is not a big fan of lasagna so I came up with this recipe just for him. He loves it, but he says that I had to cheat to make him like it - I added bacon.




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