I almost skipped this chicken broccoli lasagna recipe because, quite frankly, I didn’t think it could compete with a hearty meat lasagna swimming in a classic red sauce. I was wrong — wonderfully, deliciously wrong. There’s nothing fancy here — just simple layers and familiar flavors.
This is the kind of lasagna you make when you want comfort food that still feels a little lighter.T Creamy chicken broccoli lasagna is layered with tender chicken, broccoli, and a rich white sauce, all brought together with no-boil lasagna noodles, which make the whole process surprisingly easy. It’s cozy, comforting, and far more crave-worthy than I ever expected.
When I made this recipe, I planned from the very beginning to give it away. My daughter suggested a wonderful family who had been carrying more than their fair share of challenges, and it felt like the perfect way to show up for them.
As I started assembling the chicken broccoli lasagna, I tasted the filling (I always taste as I go — do you?) and knew instantly this recipe had something special going on. By the time those no-boil noodles were layered in, and everything was coming together, it was love at first bite.
Giving away the whole pan felt a little like handing over the cutest puppy in the litter — not easy! But when I saw the smile on that mama’s face and later heard how much the family loved it, I knew it was worth it. And now? I can’t wait to make this chicken broccoli lasagna again when more people are gathered around my own table.
You can cook about 3 pounds of boneless, skinless chicken breast in an Instant Pot on high pressure with 1 cup of water and some chicken bouillon for about 8-10 minutes, then cool and shred. I use a tablespoon of my favorite Better Than Bouillon Roasted Chicken Base. Save the broth if you do it this way.
You can use the meat from a large rotisserie chicken, like the ones from Costco. If the rotisserie chickens are smaller where you shop, you may need more than one.
You can cut up or shred leftover chicken, or use canned chicken, which is another easy, quick option.
Set the chicken aside while you prepare the other ingredients.
In a medium skillet, saute the diced onion, garlic, and broccoli florets in the olive oil until the onion is translucent. This should take about 10 minutes. The broccoli will soften and mellow more as the lasagna bakes.
Combine the shredded chicken and the vegetables.
In the same skillet, melt the butter and stir in the flour to make a roux. Gradually stir in the chicken broth until the mixture thickens, then pour the milk in slowly until it thickens again. Stir in the Parmesan cheese and the Italian seasoning.
Pour the sauce over the chicken and vegetables, and gently stir until all the ingredients are thoroughly coated. You are ready to build your lovely lasagna!
This was my first experience with oven-ready or no-boil lasagna noodles. I was tickled how easy it was! It all came together really quickly because I didn’t have to cook them. Spray a 13-by-9-inch baking dish, then start with a layer of noodles.
They will expand as they cook, so don’t worry that they don’t quite reach the edge of the pan. With each layer, change the direction you lay the lasagna noodles.
Spoon one-third of the chicken mixture on the first layer of noodles and spread it as close to the edge as possible. Add one-third of the shredded mozzarella on top, then repeat the layers, ending with the remaining shredded mozzarella.
Spray aluminum foil with non-stick spray, lay it on the pan, and crimp it in place. Bake the lasagna, covered, for 30 minutes, then uncover and continue baking until the cheese turns a lovely shade of golden brown. This will probably take ten to fifteen minutes.
As with all lasagna, it’s important to let the pan sit and cool for 10 minutes or so to firm up a little. This will ensure that you get lovely servings of chicken broccoli lasagna that will stand up nicely.
You can easily make lasagna with no-boil noodles in advance. Assemble a day or two ahead and refrigerate it. You can also make it ahead and freeze it. Make sure you have plenty of sauce to keep the noodles moist.
If refrigerated, the lasagna often just needs a slight increase in baking time to heat through, while frozen lasagna should be thawed first or baked longer from frozen. This chicken broccoli lasagna is a meal in itself! All you need to add to make it a feast is a tossed salad and maybe some toasted garlic bread! It reheats beautifully.
This creamy chicken broccoli lasagna is layered with tender chicken, broccoli, and a rich white sauce, all brought together with no-boil lasagna noodles, which make the whole process surprisingly easy.
We love one-dish meals! Here are some of our favorites!
💛 Every recipe I share here is made in my very own kitchen. I’m a directions-reader by nature, so you’ll always find clear, step-by-step instructions tested and written to work the first time you try them. Because making a meal shouldn’t be stressful — it should feel like you have a friend there with you. Never hesitate to ask a question- I answer every comment myself!
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Love, GB (Betty Streff)
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