Chicken and Broccoli Lasagna
🛒 What You’ll Need
- 9 Lasagna noodles
- 4 Boneless chicken breasts, cut into small cubes
- 12 oz Frozen broccoli, thawed
- 2 cups Shredded Mozzarella cheese 🧀
- 1/2 cup Grated Parmesan cheese 🧀
- 3 cups Alfredo sauce (homemade or store-bought) 🥣
- 2 cloves Garlic, minced 🧄
- 1 tsp Italian seasoning 🌿
- Salt & Black Pepper to taste 🧂
👩🍳 Instructions
- Prep: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. 📝🔥
- Cook the Noodles: Boil the lasagna noodles according to package directions until al dente. Drain and set aside. 🍝
- Sauté the Chicken: In a large skillet, cook the cubed chicken with garlic, salt, pepper, and Italian seasoning until golden and cooked through. 🍗🧄
- The Mix: In a bowl, toss the cooked chicken and thawed broccoli with about 1 cup of the Alfredo sauce. 🥦🥣🌪️
- Layer it Up: 🏗️
- Spread a thin layer of Alfredo sauce on the bottom of the dish.
- Place 3 noodles on top.
- Spread half of the chicken and broccoli mixture.
- Sprinkle with a layer of Mozzarella and Parmesan.
- Repeat the layers, ending with noodles, the remaining sauce, and a generous coating of cheese.
- Bake: Cover with foil and bake for 20 minutes. ⏲️
- Final Crisp: Remove the foil and bake for another 15–20 minutes until the cheese is melted, bubbly, and beautifully browned on top! ⏲️🎯🤤
- Rest & Serve: Let it stand for 10 minutes before slicing to ensure perfect layers. 🍽️✨
🔥 Pro Tips:
- Fresh Veggie Swap: You can use fresh broccoli, just give it a quick steam first so it stays tender-crisp in the bake! 🥦💨
- Extra Flavor: Stir a little pesto into your Alfredo sauce for a zesty herb kick. 🌿💎
