Suitable from 7+ months and a meal for the whole family
If you are a fan of lasagna but LOVE chicken, then you need to try this chicken and broccoli lasagna recipe. This is a delicious creamy pasta dish the whole family will love and will want to come back for seconds!
Reasons I love making chicken and broccoli lasagna:
Easy to prepare and cook
Great recipe to use left over ingredients
Even fussy eaters love it
It’s suitable for the whole family
Makes a huge portion for batch cooking
Ideal for freezing
This lasagna perfectly combines succulent chicken with a creamy cheese sauce. I have added broccoli to this recipe for a little healthy extra. I find that broccoli is always a hit with the kids in our house and can be utilised in lots of different recipes, even when they’re being fussy eaters.
The recipe is extremely easy to make as a family meal. You can use any leftover chicken, or cook off some chicken breast in a frying pan with a drizzle of oil and a pinch of seasoning for the lasagna filling. Before I add the broccoli to the lasagna I blanch it until it starts to turn soft, you could also boil the broccoli for a couple of minutes.
I have found the perfect sized lasagna dish to feed a family of 4-5, I use this 19cm rectangular Pyrex dish which includes a handy lid which is ideal for storing leftovers for later in the week.
What you need to make the chicken and broccoli lasagna
Chicken - you can use pre-cooked leftover chicken, or cook off diced chicken breast or thigh depending on your preference
Broccoli - chop first before blanching or boiling for a few minutes until turning soft
Seasoning - season the chicken with garlic granules, oregano and paprika. It really livens up the flavour
Lasagna sheets - use dried or fresh lasagna sheets - either is fine; and the dried sheets do not need to be pre cooked, the creamy Alfredo sauce will soak into the sheets and they will cook/soften that way
Cheese - I use cheddar cheese to make the cheesy Alfredo sauce and top the lasagna with grated cheddar cheese to provide a golden crispy top
Milk - semi skimmed is ideal for this recipe but you can use whole milk if you prefer
Flour - white plain flour is the best option to thicken the Alfredo sauce
Chicken and Broccoli Lasagna
Ingredients
500g diced chicken breast
200g broccoli
Around 7 lasagna sheets
300g cheddar cheese
1/2 tbsp oregano
1/2 tbsp paprika
1/2 tbsp garlic powder
For the white sauce:
500ml of semi skimmed milk
1 tbsp butter
2 1/2 tbsp flour
1 chicken stock cube
Method
Add the drizzle of olive oil to a frying pan and add the chicken. Season with the oregano, paprika and garlic powder, stir continuously whilst cooking on a medium high heat until it starts to brown
Meanwhile, boil the broccoli until it starts to soften, then finely chop with a sharp knife
To make the white sauce, melt the butter in a saucepan and add the chicken stock cube along with the flour and whisk until it becomes a thick paste. Gradually add the milk; stirring as you go to create a roux
In a medium - large casserole dish, start to layer your lasagna. Add the broccoli and chicken to the bottom before spooning over some of the sauce and 1/4 of the cheese.
Next, add a layer of lasagna sheets and a little more sauce, then spread across the entire layer
Repeat this two more times, then top the lasagna with a little more white sauce and cheese
Bake in the oven for 30 minutes at 200°c and allow to cool before serving
