Chicken and Broccoli Lasagna

  

An easy to put together dish, everyone will love.

 

9 lasagna noodles

4 boneless chicken breasts, cut into small cubes

12 oz. bag of frozen broccoli, thawed

8 oz. shredded mozzarella cheese

1 c. grated parmesan cheese

1 small onion chopped

2 cloves minced garlic

1/4 tsp. Plus 1 T. Salt

1 chicken broth

1 1/2 m full-fat milk

1 tsp. dried basil

2 t. olive oil

5 T. Butter

5 t. Flour

 

Get a large pot of water to a boil, then add the noodles and salt. Cook for 7-8 minutes, or until the vegetables are tender. Drain, then rinse with cold water to avoid sticking, and set aside.

Heat the oil in a medium skillet and cook the chicken until fully cooked. Add the broccoli, onion, and garlic, and cook until the onions are translucent. Taking out of the fire and setting it aside. In another saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken.

 

Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese, and 1/4 C of mozzarella cheese. Add the chicken mixture to the sauce and mix well. Assemble them.

 

In a lightly greased 9″ x 13 pans”, place a layer of noodles, put a good layer of the sauce mixture on top, and sprinkle with a quarter of the remaining cheese.

 

Repeat for a second layer ending with a topping of noodles, then pour any remaining sauce on top and sprinkle with the remaining cheese.

 

Bake at 375 degrees for 30 minutes or until golden brown and bubbling.