Broccoli Chicken Lasagna Gooseberry Patch Food

BROCCOLI CHICKEN LASAGNA

Steps:

• Boil Lasagna noodles into a large pot according to directions on package. Drain well, and rinse them. You may need to rinse them again if they get too sticky.
• In a large skillet pan, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink.
• Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick.
• Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste.
• Add the broccoli to the sauce and cook it for about 5 minutes or so and it is a bright green. You may also add about 2 cups of frozen peas to the sauce as well if you prefer.
• To prepare the lasagna, using a 1 Cup measuring cup, Pour about 3 Cups of the sauce to the bottom of a large baking pan.
• Using 4 lasagna noodles, layer the noodles in an even layer. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer.
• Continue to layer the noodles, sauce, and cheese in two more layers, using 4 noodles for each layer.
• Cover the pan with some aluminum foil and put in the fridge when ready to cook.
• If you are planning on cooking this right away, cook at 350 degrees for about 40 minutes or so.

CHICKEN BROCCOLI LASAGNA

Steps:

• Preheat oven to 350 degrees. Start to cook the chicken (dice it up later) and the brocolli and saute the mushrooms over medium heat with either olive oil or butter until tender (10 minutes or so).
• Combine the soups, garlic salt, sour cream, mushrooms, chicken, onion and broccoli in a bowl and mix well.
• In a 9-by-13-inch baking pan oiled or sprayed, layer a 1/3 of the chicken mixture and three lasagna noodles, another 1/3 of chicken mixture and a 1/3 of the cheeses (keep them separate or mix them), another three noodles, a layer of chicken mixture and a 1/3 of the cheeses, then the last three noodles and the last of the chicken mixture and then the last of the cheeses. Then top with your preferred amount of Parmesan cheese.
• Bake covered with foil for 25 or 30 minutes; then remove foil and bake for another 15 or 20 minutes. Let stand for 5 minutes before serving.

GOOSEBERRY PATCH'S CHICKEN ITALIANO

Steps:

• Place chicken in a large plastic ziploc bag. Pour salad dressing over chicken; seal bag and refrigerate overnight. Combine bread crumbs with remaining ingredients in a shallow bowl. Shake excess dressing off chicken; roll in bread crumb mixture. Arrange chicken in a baking pan sprayed with non-stick vegetable spray. Bake, uncovered, at 350 degrees for 45 minutes, or until juices run clear when pierced.

BROCCOLI LASAGNA

Steps:

• Preheat over to 400 degrees.
• In a large bowl, combine ricotta, broccoli, 2 cups mozzarella, 1/4 cup parmesan.
• In small bowl, combine marina sauce and cream.
• spoon layer of sauce on bottom of 9 x 13 pan, top with noodles, more sauce, cover with the cheese broccoli mixture. Repeat until it is all gone. Each layer put the noodles in a different direction it makes it easier to cut when you serve! When top layer of noodles is down, sprinkle with remaining mozzarella and parmesan.
• Cover tightly with sprayed foil and bake 40 minutes. uncover and bake until the top is golden brown.
• I double the recipe for a bigger group and use one of those "big lasagna" tins from the grocery store. bake a larger sized lasagna about 15 minutes more.
• Also great to make ahead, freeze and bake later in the week!

BROCCOLI CHICKEN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms and onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through., Spread 1/2 cup broccoli mixture in a greased 13x9-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half the remaining broccoli mixture, all the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham., Cover and bake 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
• Add Parmesan cheese and keep stirring until sauce has thickened.
• Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
• Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
• Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
• Enjoy!