9 lasagna noodles
4 boneless chicken breasts, cut into small cubes
12 oz. bag of frozen broccoli, thawed
8 oz. shredded mozzarella cheese
1 c. grated parmesan cheese
1 small onion chopped
2 cloves minced garlic
1/4 tsp. plus 1 T. salt
1 cup chicken broth
1 1/2 cups full-fat milk
1 tsp. dried basil
2 tsp. olive oil
5 T. butter
5 tsp. flour
Preheat oven to 375°F (190°C).
Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, rinse with cold water to prevent sticking, and set aside.
In a medium skillet, heat olive oil and fry the chicken until fully cooked, then add the broccoli, onion, and garlic and cook until the onions are translucent. Remove from heat and set aside.
In another saucepan, melt butter over medium heat and whisk in flour. Cook for 1 minute, then add chicken broth and milk and whisk until the sauce begins to thicken. Cook until the sauce tightly coats the back of a 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, then a 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, then pour any remaining sauce on top and sprinkle with the remaining cheese.
Bake for 30 minutes or until golden brown and bubbling.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes
Kcal: 447 kcal | Servings: 8 servings