Bonny's Homemade Chicken Broccoli Lasagna, Made In My Canterbury Kitchen
Comfort Food Is Creamy Chicken Broccoli Lasagna
Today at Canterbury House I have made a new recipe for my residents. It is called Chicken Broccoli Lasagna. I made it for 12 people. This dish is a meal in itself and very filling.
This recipe is not hard at all, as you pretty much make it like a regular lasagna, except we will be making a cream sauce. There is also no precise way to make it. As everyone will make it a bit different. We all tend to alter recipes.
Here is my version of this tasty comfort dish.
Chicken Broccoli Lasagna
** 1 package chicken tenders ( cooked & cubed) I seasoned them with salt, pepper & a bit of garlic powder.
** 1 8oz can of mushrooms
** 1 large onion, rough chopped
** 1 49oz can of chicken broth
** 1 box of lasagna noodles
** 1 16oz bag of frozen broccoli florets, thawed, and I blanched them for about 5 minutes.
** 4 cups of shredded Monterrey Jack cheese, or enough for 3 good layers
** 1 cup of flour
** 1 1/2 cups Parmesan cheese
** 2 cups of whole milk
** 1 cup of half & half
** 1/2 pound of deli boiled ham, julienned
** salt & pepper to taste.
First have the pasta water ready to boil, and have everything you need ready at hand.
In a large saucepan, saute onions in olive oil until tender, add the mushrooms, and stir for about 5 minutes more, then add the flour, salt and pepper. Stir quickly as it will be dry, and you don't want it to stick to the pan.
Next have the chicken broth, half & half and milk right at hand, and gradually stir them into the onion, mushroom mixture. Bring the mixture to a boil. Cook and stir until thickened. Then add the broccoli and chicken. Turn heat to a simmer. While you are stirring, turn on the pasta water.
When the water has boiled, and you have cooked the lasagna al-dente, then drain the lasagna. In a 13x9 casserole dish ( I used a larger size), as I was feeding a crowd. I also lined the pan with foil beforehand. Easier cleanup!
So next you basically layer it like you would lasagna with meat sauce. Spread some of the mixture on the bottom of the pan. Then layer noodles, chicken & broccoli sauce, ham, then the cheese. Do this for the 3 layers, except on the top layer don't put the cheese on until the last 20 minutes of cooking. So when you are done making the lasagna, put it in the 350 oven for 1 hour, and take it out the last 20 minutes and add the cheese, return to oven until done.
Remove the lasagna from the oven and let it cool for about 5 minutes before cutting it. This meal is filling on it's own, so you won't need a salad. I just had some dinner rolls with it. My residents really loved it!, as did my kitchen aide Zak, and he is a boy! Also it was a nice change of pace from the same old tomato sauce. So the next time you are looking for a little twist on an everyday lasagna, give this recipe a try. It will be a keeper.