Chicken and Broccoli Lasagna
Ingredients:
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 chicken broth
1 1/2 m full fat milk
1 tsp. dried basil
2 t. olive oil
5 T. Butter
5 t. Flour
Directions :
-Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside.
-On medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removing from fire & set apart .
-In other saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken.
-Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella cheese. Add the chicken mixture to the sauce and mix well. Assemble them.
-In a lightly greased 9″ x 13 pan”, place a layer of noodles, put a good 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 at 375 degrees for 30 minutes or until golden brown and bubbling.
Enjoy !
