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Chicken and Broccoli Lasagna
Chicken and Broccoli Lasagna is a nice variation on Lasagna for Chicken lovers!
Ingredients:
- 9 lasagna noodles
- 4 boneless chicken breasts, cut into small cubes
- 12 oz. bag of frozen broccoli, thawed
- 8 oz. shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 small onion chopped
- 2 cloves minced garlic
- 1 Tablespoon Salt
- 1 cup chicken broth
- 1 1/2 cup full fat milk
- 1 tsp. dried basil
- 2 Tablespoon olive oil
- 5 Tablespoon butter
- 5 Tablespoon flour
- 9 x 13 pan
- Large pot for boiling
- Medium skillet
- Saucepan for melting butter
- Bring a large pot of water to a boil, add salt and noodles
- Cook for 7-8 minutes until tender then drain and set aside
- In a medium skillet, heat oil and fry the chicken until fully cooked
- Add the broccoli, onion and garlic and cook until the onions are translucent
- In another other saucepan, melt the butter and mix 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 Cup of mozzarella cheese
- Add the chicken mixture to the sauce and mix well
- In a lightly greased 9 x 13 pan, 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
- 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
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