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Looking for an alternative to traditional lasagna? This broccoli, cheddar, and chicken lasagna is a fun twist on the traditional dish. Layers of chicken and ricotta are combined with broccoli between sheets of lasagna, smothered in a ranch-seasoned Alfredo sauce, and finished with plenty of tangy cheddar cheese!

Two blue and white plates with slices of chicken broccoli alfredo lasagna.
Table of Contents
  1. What’s the difference between a casserole and lasagna?
  2. How to Cook Chicken for Lasagna
  3. Ingredients for Chicken and Broccoli Lasagna
  4. How to Make Chicken Broccoli Alfredo Lasagna
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Frequently Asked Questions about Chicken Broccoli Lasagna
  8. Chicken Lasagna Recipe Variations
  9. Tips for the Best Chicken and Broccoli Lasagna Recipe
  10. Cheddar Chicken Broccoli Lasagna Recipe

If you love classic comfort food like a chicken, broccoli, and rice casserole, then you’ll love this American version of traditional lasagna. It’s bursting with flavor, thanks to a creamy, garlicky Alfredo sauce that’s seasoned with Ranch herbs like parsley, chives, and dill. The chicken and broccoli filling comes together with tender noodles and three different types of cheese, making this a decadent and delicious dinner that the whole family will love!

What’s the difference between a casserole and lasagna?

A casserole is a one-dish meal that’s baked in the oven and served directly from the dish that it’s cooked in. Therefore, lasagna falls under the larger umbrella of casseroles. Lasagna is an Italian casserole!

Different Kinds of Lasagna

A traditional lasagna includes layers of lasagna noodles, red sauce, cheese, and sometimes meat. However, there are many different ways to prepare this dish, depending on the ingredients that you choose. Options include ground beef, ground Italian sausage, and chicken; vegetables such as mushrooms, onions, and spinach; and sauces such as marinara or Alfredo. The options are truly endless!

How to Cook Chicken for Lasagna

While it’s possible to cook a casserole with raw chicken, you’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the tender chicken. Alternatively, cook the chicken in a Crock Pot for 1-2 hours on HIGH or 3-4 hours on LOW, then shred.
  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken (or two) from the grocery store, shred the meat, and use in the recipe as instructed. One very large rotisserie chicken should yield about 4-5 cups of meat.
  • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
  • Canned Chicken: Yep, even canned chicken from the pantry will work in this recipe.
Whisking together Ranch Alfredo sauce.

Do you have to cook broccoli before putting it in lasagna?

This recipe calls for thawed frozen baby broccoli florets, which have a slightly soft texture and therefore do not need to be cooked before adding them to the dish. You can also use frozen and thawed broccoli cuts if you like. 

If you prefer to start with fresh broccoli florets, I recommend steaming, parboiling, or precooking the broccoli in some way so that it softens a bit before you add it to the rest of the casserole. Otherwise the fresh broccoli may not have time to cook through and fully soften in the oven.

Layering ingredients for chicken broccoli lasagna in a dish.

Ingredients for Chicken and Broccoli Lasagna

This is just a quick overview of the ingredients that you need for a pan of chicken broccoli lasagna. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Lasagna noodles: for this recipe, you’ll need traditional lasagna noodles that require boiling before baking. Do not substitute with no-boil or oven-ready lasagna noodles, as the cooking time and temperature for those varieties differ.
  • Ricotta cheese: adds a thick, creamy, cheesy layer to the dish. You can substitute with cottage cheese for a lighter option.
  • Sharp cheddar cheese and Parmesan cheese: these additional cheeses add flavor to the casserole and hold it all together. Cheddar is a classic companion for chicken and broccoli, but you can sub with shredded mozzarella cheese, gouda, gruyere, Swiss, Colby, Colby Jack, or Monterey Jack (or use a combination of these).
  • Egg: helps bind the ricotta cheese layer so that it doesn’t ooze out when you slice the casserole.
  • Alfredo sauce: I use jars of store-bought Alfredo as a shortcut, but you can make your favorite homemade Alfredo sauce to use in this recipe if you prefer.
  • Dried parsley, dried chives, dried dill, garlic powder, and onion powder: herbs and seasoning that gives the Alfredo sauce the flavor of Ranch dressing — without the use of a salty seasoning packet.
  • Chicken: you’ll need cooked, shredded (or chopped) chicken for this recipe. I use rotisserie chicken for a shortcut, but you can also cook your own chicken at home if you prefer. Those instructions are provided above.
  • Frozen baby broccoli florets: or sub with frozen broccoli cuts or even fresh broccoli florets (see those notes above).
  • Ground black pepper: to jazz up the lasagna a little bit. Feel free to add more if you like it zestier!
Process shot showing how to make chicken broccoli lasagna.

How to Make Chicken Broccoli Alfredo Lasagna

This easy chicken and broccoli lasagne recipe may require multiple steps, but the assembly is actually very simple! Plus, we take advantage of a handful of kitchen shortcuts (like store-bought Alfredo sauce and rotisserie chicken) to really cut down on the prep time.

I’ve included the detailed directions in the recipe card below, but here’s the quick version:

  • Boil the pasta in a large pot of water for 7-8 minutes; then drain.
  • Stir together the ricotta mixture.
  • Whisk together the Alfredo sauce with the herbs and seasoning. Spread a good layer of the sauce mixture in the bottom of a deep 9 x 13-inch baking dish.
  • Add a single layer of noodles on top of the sauce.
  • Top the noodles with ricotta, chicken, broccoli, sauce, and cheddar.
  • Repeat the layers two more times.
  • Top with a final layer of noodles, remaining sauce, and remaining cheese.
  • Bake covered for 40 minutes, and then remove the cover and continue baking for 20-30 more minutes to allow the cheese to melt and turn golden brown on top.
  • Let the lasagna rest for at least 15 minutes before slicing and serving.
Baking dish full of chicken broccoli lasagna before slicing.

Serving Suggestions

Pair the rich, cheesy chicken and broccoli lasagne with these easy sides for a cozy, comfort food dinner at any time of the year:

Side shot of a slice of chicken broccoli lasagna on a dinner plate.

Preparation and Storage Tips

  • Make Ahead: Assemble the lasagna in advance, but do not bake. Wrap tightly with plastic wrap and aluminum foil, and store in the refrigerator for up to 48 hours before baking, or freeze for up to 3 months. When ready to bake, allow the refrigerated lasagna to sit on the counter and come to room temperature for at least 30-60 minutes before baking.
  • How to Bake from Frozen: If you’re baking the casserole frozen (directly from the freezer), bake the dish covered in a 350°F oven for 1 ½ hours. Then remove the cover and bake for an additional 20-30 minutes (or until the cheese is melted and browned on top and the dish is heated through).
  • Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftover lasagna in an airtight container for up to 3 months.
  • How to Reheat: Cover the dish loosely with foil. Warm in a 350°F oven just until heated through, about 30 minutes. You can also reheat individual slices of lasagna in the microwave until warm, about 1 minute.
Overhead image of a slice of chicken and broccoli lasagne on a blue and white plate.

Frequently Asked Questions about Chicken Broccoli Lasagna

  • Which is better for lasagna — cottage cheese or ricotta? I prefer ricotta cheese because it has a thicker, smoother, creamier texture. For a lighter choice, you can substitute with small curd or whipped cottage cheese. If the cottage cheese looks like it has a lot of liquid, strain it before combining it with the rest of the ingredients.
  • Do you have to put egg in lasagna? The egg is an important component of the ricotta mixture because it helps the cheese layer “set” so that it doesn’t ooze out when you slice into the casserole. That said, if you have an egg allergy, you can omit this ingredient — the finished texture just won’t be quite the same.
  • How many layers should lasagna be? There’s no correct or “absolute” number of layers that a lasagna must have; however, most lasagnas include between three and four layers.

Chicken Lasagna Recipe Variations

  • If you prefer to use fresh broccoli florets (rather than frozen and thawed baby broccoli florets), you’ll need to parboil the broccoli until crisp-tender before adding it to the lasagna.
  • Sharp cheddar is a classic companion for chicken and broccoli, but you can sub with mozzarella, gouda, gruyere, Swiss, Colby, Colby Jack, or Monterey Jack (or use a combination of these).
  • Add cooked, crumbled bacon to the lasagna at the same time that you add the chicken. It will give the dish a smoky, salty, rich flavor that pairs nicely with the ranch Alfredo and cheddar cheese.
  • If you’re feeling adventurous, try making your lasagna from scratch with a homemade Alfredo sauce and homemade lasagna noodles.
  • Swap out the chicken and use turkey or cooked Italian sausage.
  • Add fresh herbs instead of the dried herbs if you have them. You can also include dried basil in the sauce if you like. Fresh minced garlic is a nice addition to the sauce instead of garlic powder, too. This recipe has so much flavor!
Two plates of cheddar chicken broccoli lasagna recipe.

Tips for the Best Chicken and Broccoli Lasagna Recipe

  • Assemble the casserole in a deep 9 x 13-inch dish to prevent it from bubbling over. I also like to place the dish on a rimmed baking sheet while it’s in the oven, just in case any of the sauce drips over the edge.
  • Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
  • Cooking for a smaller family? Divide the full recipe between two smaller 8-inch or 9-inch square baking dishes. That way you get two meals with the same amount of effort, and you can freeze one for a later date. Alternatively, you can cut all of the ingredients in half and prepare one lasagna in a 2-quart dish. The baking instructions remain the same.
  • Let the lasagna rest for at least 15 minutes before slicing. This will help the cheese set so that it slices cleanly and doesn’t ooze out.
  • Garnish with plenty of fresh parsley or basil for a bright and flavorful finishing touch.
Overhead shot of a fork taking a bite of chicken and broccoli lasagna.

More Lasagna Recipes to Try

Side shot of a slice of chicken broccoli lasagna on a dinner plate.

Cheddar Chicken Broccoli Lasagna

5 from 1 vote
Prep: 30 minutes
Cook: 1 hour
Resting Time 15 minutes
Total: 1 hour 45 minutes
Servings 12 people
Calories 641 kcal
Comfort food at its finest! Layers of chicken, broccoli, cheese, and noodles come together in one cozy casserole.

Ingredients
  

Instructions

  • Boil the noodles in a large pot of salted water according to package directions; drain. Arrange the noodles on baking sheets that have been lightly sprayed with nonstick cooking spray to prevent the noodles from sticking.
    Cooked lasagna noodles.
  • Preheat oven to 350°F. Grease a deep 9 x 13-inch baking dish; set aside.
  • In a medium bowl, stir together the ricotta, Parmesan, egg, and pepper. Set aside.
    Stirring together ricotta cheese mixture.
  • In a large bowl, whisk together Alfredo sauce and parsley, chives, dill, garlic powder, and onion powder. Spread 1 cup of sauce in the bottom of the prepared dish. Top with a layer of lasagna noodles (3-4 noodles, depending on the size and shape of your dish).
    Whisking together Ranch Alfredo sauce.
  • Top the noodles with ⅓ of the ricotta mixture, about ⅓ of the chicken, and about ⅓ of the broccoli. Add an additional 1 cup of sauce, and sprinkle 1 cup of cheddar over top.
    Layering ingredients for chicken broccoli lasagna in a dish.
  • Repeat the layers two more times in the following order: noodles, ricotta, chicken, broccoli, sauce, and cheddar.
  • Top with a final layer of lasagna noodles, remaining 1 cup of sauce, and remaining 1 cup of cheddar.
    Process shot showing how to make chicken broccoli lasagna.
  • Cover with greased foil; place on a rimmed baking sheet (to catch drips if it bubbles over); bake for 40 minutes. Uncover; bake for 20-30 more minutes, or until browned on top and bubbly. If you’d like it even darker and crispier on top, place the dish under the broiler for a few minutes at the end. Let stand at least 15 minutes before slicing and serving.
    Baking dish full of chicken broccoli lasagna before slicing.

Notes

  • Assemble the casserole in a deep 9 x 13-inch dish to prevent it from bubbling over. I also like to place the dish on a rimmed baking sheet while it’s in the oven, just in case any of the sauce drips over the edge.
  • Use whole milk ricotta cheese for the richest, creamiest, smoothest texture.
  • Cooking for a smaller family? Divide the full recipe between two smaller 8-inch or 9-inch square baking dishes. That way you get two meals with the same amount of effort, and you can freeze one for a later date. Alternatively, you can cut all of the ingredients in half and prepare one lasagna in a 2-quart dish. The baking instructions remain the same.
  • Let the lasagna rest for at least 15 minutes before slicing. This will help the cheese set so that it slices cleanly and doesn’t ooze out.
  • Garnish with plenty of fresh parsley or basil for a bright and flavorful finishing touch.

Nutrition

Serving: 1/12 of the recipeCalories: 641kcalCarbohydrates: 30gProtein: 39gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 186mgSodium: 1204mgPotassium: 362mgFiber: 2gSugar: 3gVitamin A: 832IUVitamin C: 25mgCalcium: 460mgIron: 1mg
Keyword: chicken and broccoli lasagna, chicken and broccoli lasagne, chicken broccoli alfredo lasagna, chicken broccoli lasagna, easy chicken broccoli lasagna
Course: Dinner
Cuisine: American, Italian
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Heidi M. says:

    5 stars
    This was delicious! I’m going to try it with asparagus next time. Thank you for the new idea!

    1. Blair Lonergan says:

      So glad that you liked it, Heidi. Thank you! I bet the asparagus would be a great spring twist!

  2. Connie says:

    Good morning Blair. This is my recipe for our Sunday get together. I love how you listed the order of layers in this recipe. Making lasagna can be confusing sometimes. You have a wonderful blog with so many amazing recipes. Can’t wait for Sunday morning to read your inspirational suggestions of glorious recipes. Thanks again.

    1. The Seasoned Mom says:

      Thank you so much, Connie! We’re so glad you enjoy the blog and greatly appreciate your support.
      We hope you enjoy the lasagna!