Chicken and Broccoli Lasagna

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.

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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