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Creamy Chicken and Broccoli Lasagna: A Comforting Twist on a Classic

There’s something magical about lasagna—the layers of tender pasta, rich sauce, and melty cheese make it the ultimate comfort dish. But this Chicken and Broccoli Lasagna? It’s next-level. Imagine creamy Alfredo sauce hugging shredded chicken, earthy mushrooms, fresh spinach, and vibrant broccoli, all tucked between golden no-boil noodles and bubbling mozzarella.

I first made this for a family potluck, expecting the usual polite nods. Instead, my cousin’s notoriously picky 8-year-old devoured two servings and asked for the recipe (well, his mom did). Now, it’s a staple in our house—elegant enough for guests, easy enough for weeknights, and loved by even the most veggie-averse eaters.

Why You’ll Love This Chicken and Broccoli Lasagna

Creamy, cheesy comfort with a lighter twist thanks to broccoli and spinach.
No-boil noodles save time—just layer and bake!
Packed with protein and veggies, making it a satisfying one-dish meal.
Freezer-friendly—make ahead for easy dinners.
Impressive but effortless, perfect for feeding a crowd.

What Makes It Special

Tender shredded chicken – Juicy, seasoned with Italian herbs for extra flavor.
Fresh broccoli – Adds a pop of color and slight crunch.
Creamy Alfredo sauce – Rich, velvety, and coats every layer perfectly.
No-boil lasagna noodles – Convenient and foolproof.
Mozzarella & Parmesan – The ultimate cheesy, golden topping.

Making It Happen

Preheat your oven to 375°F (190°C) and let the warmth fill your kitchen. Steam the broccoli (a steamer bag makes this effortless), then chop it finely—this ensures every bite has a little green goodness. Toss the shredded chicken with Italian seasoning, letting the herbs infuse the meat with cozy flavor.

Grab a 9×13-inch baking dish and give it a light spray of oil. Spread a thin layer of Alfredo sauce on the bottom—this keeps the noodles tender. Now, the fun part: layering. Start with three noodles, then Alfredo sauce, half the broccoli, a sprinkle of Parmesan, more noodles, chicken, spinach, mushrooms, and mozzarella. Repeat, finishing with noodles, the last of the sauce, and a generous blanket of cheese.

Cover with oiled foil (sticky side down!) and bake for 1 hour, uncovering halfway for that perfect golden top. Let it rest 10-15 minutes—this is crucial for clean slices.

You Must Know

✔ Let it rest—slicing too soon = messy lasagna.
✔ Broil for 5 minutes at the end for extra browning.
✔ Use fresh spinach—it wilts perfectly into the layers.
✔ Frozen broccoli works, but pat it dry to avoid excess moisture.
✔ Deep dish is key—prevents bubbling over.

Serving Ideas

Pair with: Garlic bread, a crisp arugula salad, or roasted cherry tomatoes.
Drinks: A buttery Chardonnay, sparkling water with lemon, or iced tea.

Make It Different

Vegetarian? Swap chicken for sautéed zucchini or extra mushrooms.
Gluten-free? Use GF no-boil noodles.
Extra kick? Add red pepper flakes or a dash of hot sauce to the Alfredo.
Lower-carb? Thinly sliced zucchini instead of noodles.

Storage & Reheating Tips

Fridge: Store covered for 3-4 days.
Freezer: Wrap tightly; freeze for up to 3 months. Thaw overnight before reheating.
Reheat: Cover with foil and warm at 350°F (175°C) until bubbly (or microwave single portions).

Success Tips

Even layers = perfect bites.
Freshly grated cheese melts better than pre-shredded.
Undercook slightly if freezing—it’ll finish cooking when reheated.

FAQs

1. Can I use fresh broccoli?
Absolutely! Steam until just tender before chopping.

2. Can I make this ahead?
Yes! Assemble, refrigerate overnight, then bake (add 10-15 minutes).

3. What if I don’t have no-boil noodles?
Use regular noodles—parboil for 5 minutes first.

4. Can I use jarred Alfredo?
Yes, but homemade or a high-quality brand tastes best.

5. Why is my lasagna watery?
Too much moisture—pat dry broccoli and mushrooms before layering.

Chicken and Broccoli Lasagna Recipe

Ingredients

Protein & Veggies

3 cups shredded chicken
12 oz broccoli florets (frozen steamer bag)
2 cups fresh spinach
8 oz canned sliced mushrooms, drained

Seasonings & Sauces

1 tsp Italian seasoning
2 (15 oz) jars Alfredo sauce
Salt & pepper to taste

Cheese & Noodles

12 oz no-boil lasagna noodles (~15 noodles)
16 oz shredded mozzarella
¼ cup grated Parmesan (+ extra for topping)

Instructions

Prep: Preheat oven to 375°F (190°C). Steam broccoli, chop, and season. Mix chicken with Italian seasoning.
Layer: In a greased 9×13-inch dish, spread a thin layer of Alfredo. Alternate noodles, sauce, broccoli, chicken, spinach, mushrooms, and cheeses, repeating twice.
Bake: Cover with oiled foil. Bake 1 hour, uncovering halfway. Broil 5 minutes for browning (optional).
Rest 10-15 minutes before slicing.

Notes

Tools: Deep baking dish, aluminum foil, steamer bag (for broccoli).
Allergy Info: Contains dairy, gluten (use GF noodles if needed).
Nutrition: (Per serving) ~450 kcal, 28g protein, 22g carbs, 30g fat.

There you have it—creamy, dreamy Chicken and Broccoli Lasagna that’ll have everyone asking for seconds. Happy baking!

Chicken and Broccoli Lasagna