Chicken and Broccoli Lasagna Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
538 kcal
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Course
Main Course
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Cuisine
Italian
Chicken and Broccoli Lasagna Alfredo
Description
This lasagna starts with layering Alfredo sauce as a base in a baking dish, followed by oven-ready lasagna noodles topped with cooked shredded chicken and evenly sized broccoli florets. Mozzarella cheese and more Alfredo sauce complete the first layer. The process repeats for a second layer, finishing with grated Parmesan cheese on top.
Covered with foil and baked at 350°F, the dish steams gently to cook through. Removing foil toward the end allows the cheese to brown and bubble, adding a desirable texture contrast to the creamy layers beneath.
The lasagna benefits from a 10-minute resting period after baking to let the layers set, making slicing cleaner and enhancing the dish’s cohesiveness. It pairs well with simple sides and can serve as a main for family meals.
Use broccoli florets rather than stems for uniform cooking, and spread sauce evenly for balanced creaminess. Broiling briefly at the end crisps the cheese topping if desired.
Ingredients
- 3 cups chicken shredded, cooked
- 2 cups broccoli florets
- 2 cups mozzarella cheese shredded
- 15 oz Alfredo sauce jar
- ½ cup Parmesan Cheese grated
- 8 lasagna noodles oven ready
Instructions
- Preheat oven to 350°
- Spray an 8x8 baking dish lightly with non-stick cooking spray or coat lightly with olive oil.
- Put just enough alfredo sauce in the baking dish to cover the bottom.
- Place four lasagna noodles over the sauce.
- Add half of the chicken, and arrange evenly over the noodles.
- Layer half of the broccoli over the chicken
- Add a layer of cheese using half the mozzarella
- Pour half of the alfredo sauce evenly over the layers.
- Repeat with another layer of noodles, then chicken, broccoli, cheese and sauce.
- Sprinkle the Parmesan cheese evenly over the top.
- Cover with foil and bake 30 minutes
- Remove the foil and bake for 10 more minutes, until the cheese is browning and bubbling.
- Remove the lasagna from the oven and allow it to sit for 10 minutes before slicing and serving.
Notes
- Use broccoli florets cut to similar sizes for even cooking; avoid broccoli stems.
- Spread Alfredo sauce evenly over layers to ensure consistent creaminess.
- Cover with foil during most baking for faster cooking and to retain moisture; remove foil to brown cheese.
- Broil briefly at the end to crisp the cheese topping if preferred.
- Allow the dish to rest 10 minutes after baking for easier slicing and portioning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 134mg | 45% |
| Sodium | 909mg | 38% |
| Potassium | 375mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 27mg | 30% |
| Calcium | 318mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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