16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

A fantastic meld of cheesy-broccoli-chicken goodness! One of my family's favorites! Anytime I see them, this is one of the dishes that I HAVE to cook. Never any leftovers in my family!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.

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  • Spray a skillet with cooking spray, and place over medium heat. Sprinkle chicken breasts with seasoned salt and pepper, and place in the skillet. Cover and cook until the meat is barely pink, 5 to 8 minutes, then turn the chicken over and cook, covered, until the chicken is cooked through, an additional 5 to 8 minutes. Remove chicken, and cool in refrigerator about 20 minutes. Cut cooled chicken into bite-size cubes.

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • In a bowl, mix the shredded Swiss cheese, broccoli, and chicken together. In another bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until well combined. Sprinkle the crushed rosemary over the soup mixture.

  • To assemble, spread 1/3 of the soup mixture over the bottom of the prepared baking dish, and lay 4 lasagna noodles over the soup, overlapping the noodles slightly. Top the noodles with half the chicken-broccoli mixture. Spoon 1/3 of the soup mixture over the chicken and broccoli, then top with the remaining lasagna noodles. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover the dish with foil.

  • Bake in the preheated oven until the broccoli is tender and the casserole is bubbling, 50 to 60 minutes. Let rest 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

362 calories; 16.3 g total fat; 62 mg cholesterol; 850 mg sodium. 28.5 g carbohydrates; 25.5 g protein; Full Nutrition


Reviews (12)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/30/2010
Super Yummy!!! I added some mushrooms in the mix with the broccoli. Also added some bread crumbs on top for some extra texture. Thanks for sharing this recipe! Read More
(19)

Most helpful critical review

Rating: 2 stars
05/18/2010
I thought this was just ok. I might have expected too much out of it. I probably will not make this again. Read More
(4)
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/30/2010
Super Yummy!!! I added some mushrooms in the mix with the broccoli. Also added some bread crumbs on top for some extra texture. Thanks for sharing this recipe! Read More
(19)
Rating: 5 stars
05/21/2010
A great dish! I used more cheese than stated and cut the rosemary back to 1/2 tsp ground. It fed m y family of 7 generously. My daughter took the recipe home. Read More
(13)
Rating: 3 stars
08/04/2010
I followed some of the other suggestions I added sautéed mushrooms onion garlic and celery and added into the broccoli/chicken mix. I left out the rosemary but added dried parsley basil and crushed red pepper. And breadcrumbs/stove top and grated Parmesan on top. I thought the flavor was very good but mine came out way too soupy. I think next time i will add more veggies and leave out the extra water and may cut the amount of canned soup down to make it more like a lasagna. Read More
(10)
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Rating: 5 stars
05/19/2010
DELICIOUS! Read More
(7)
Rating: 4 stars
02/16/2011
This recipe is awesome! I made it exactly as stated with only a few small changes. Used fresh broccoli and instead of 2 cans of cream of ckn soup I used only 1 and used 1 can of cream of broccoli then the other can of cream of mush. Also used about 1/2 C. more Swiss cheese. This recipe is a winner. I really was questioning the Swiss cheese since most lasagnas that I know of use mozzarella. I went on faith and it turned out great. This recipeis a keeper! Thank you Melissa. Read More
(7)
Rating: 2 stars
05/18/2010
I thought this was just ok. I might have expected too much out of it. I probably will not make this again. Read More
(4)
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Rating: 4 stars
05/10/2011
Yum! I made this as directed for a bridal shower as well as a pan of veggie lasagna. My only complaint is that the lasagna seemed a little too runny although after sitting it was better. The flavor was great. Thanks for a keeper. Read More
(2)
Rating: 5 stars
01/20/2013
Made this lastnight! And will be making AGAIN for sure. I made it as directed for the most part.I made it with no boil noodles and fresh broccoli. And because I was using more chicken and broccoli I used 4 cans and about 2 1/2 cups of broth. I baked off my chicken in chicken broth with seasonings so I just used that. No need to waste anything! I shredded my chicken and put into the "sauce" put atleast 2 cups of that on the bottom if not more of the pan.The bottom noodles tend to burn when I use the no boil noodles.I was smart about it this time!:) Then I layed four noodles sauce placed broccoli then put down my shredded cheese.Did that for 3 layers.It turned out SO yummy! My husband ate TWO full plates. And it was a hit for the kiddos!(3&5)So it was great for the whole family!!:) Thanks for the yummy advice! Read More
(2)
Rating: 4 stars
12/08/2012
A good idea but needs a little more flavor Read More
(1)