Chicken Alfredo Broccoli Lasagna
Rich and cheesy homemade lasagna, what can be better! This easy dish is so good and takes a couple of shortcuts, cutting down on prep time.
Servings 8 servings
Calories 594kcal
Equipment
- 1 9x13 casserole dish
Ingredients
- 1 box no-boil lasagna noodles
- 1 rotisserie chicken meat removed and diced
- 1 jar 16 ounces alfredo sauce
- ¾ cup whole milk
- 4 ounces cream cheese softened
- 15 ounces whole milk ricotta cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon black pepper
- 3 cups mozzarella cheese shredded and divided
- 3 cups fresh broccoli florets approximately 1 large broccoli crown
Instructions
- Preheat oven to 350℉. Spray the bottom of your 9 x 13 baker with cooking spray.
- In a large mixing bowl, combine the alfredo sauce, milk, and cream cheese. Whisk until thoroughly mixed and set aside.
- In a separate bowl, mix ricotta cheese, parmesan cheese, egg, and black pepper. Mix this until combined and set aside.
- Spread ¾ of a cup of alfredo mixture to the bottom of the baker and top with a single layer of noodles, breaking pieces to fill the pan if necessary.
- Spoon half of the ricotta mixture over the noodles and sprinkle one cup of mozzarella cheese over the ricotta.
- Place half of the diced chicken and half of the broccoli over the ricotta mixture.
- Pour half of the remaining alfredo sauce over chicken and broccoli. Repeat layers, ending with remaining alfredo sauce and remaining mozzarella cheese.
- Bake covered for 50 minutes, uncover, and bake an additional 10 minutes or until bubbly and lightly browned on top.
Nutrition
Calories: 594kcal | Carbohydrates: 39g | Protein: 45g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 175mg | Sodium: 764mg | Potassium: 1465mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5695IU | Vitamin C: 72mg | Calcium: 535mg | Iron: 3mg