Cheddar Chicken Broccoli Lasagna

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

5 from 1 vote

Cheddar Chicken Broccoli Lasagna

Comfort food at its finest! Layers of chicken, broccoli, cheese, and noodles come together in one cozy casserole.

Course Dinner

Cuisine American, Italian

Keyword chicken and broccoli lasagna, chicken and broccoli lasagne, chicken broccoli alfredo lasagna, chicken broccoli lasagna, easy chicken broccoli lasagna

Prep Time 30

Cook Time 1

Resting Time 15

Total Time 1 45

Servings people

Calories 641kcal

Author Blair Lonergan

Ingredients

1 (16 ounce) package lasagna noodles
1 (15 ounce) container ricotta cheese
1 cup grated Parmesan cheese
1 egg
3 (15 ounce) jars Alfredo sauce (or about 5 cups homemade Alfredo sauce)
1 teaspoon each dried parsley, dried chives, and dried dill
¼ teaspoon each garlic powder and onion powder
4 cups cooked, shredded chicken
1 (12.6 ounce) bag frozen baby broccoli florets, thawed and excess liquid drained (about 4 cups)
4 cups (16 ounces) grated sharp cheddar cheese
¼ teaspoon ground black pepper
Optional garnish: chopped fresh parsley

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.
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.
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).
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.
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.
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.

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