I made a fun dish last week. I made lasagna, but not ordinary lasagna. I whipped up a dish called Chicken Broccoli Lasagna and it turned out well, a nice change of pace.
So, instead of using ground beef or ground sausage as the meat base, you use chicken. I used 2 chicken leg quarters. Since they were frozen, I decided to boil them until they were falling-off-the-bone tender. I shredded the chicken and got about 3 cups. You could also use a rotisseries chicken with the same results.
I boiled 9 strips of lasagna noodles until al dente. I personally prefer to use the old-fashioned noodles to the oven-ready type, but the other would work.
In a bowl, I mixed 2 cans of cream of chicken soup, with 8 oz. sour cream, 4 oz. can mushroom slices and some black pepper. I also put a 12-oz. bag of frozen broccoli florets in the microwave for 3 minutes to help separate them.
Put half the shredded chicken over the bottom 3 strips of lasagna, and then half the soup mixture, then all the broccoli florets. Add 3 more lasagna strips and the rest of the chicken and cover with the remaining sauce. Put the final 3 lasagna strips on top and sprinkle with 2 C Italian-style cheese. Bake in a 350 oven for 25 minutes and you’re eating pretty good lasagna.
Ingredients
1 pkg. Frozen Broccoli Florets
3 cups chopped cooked chicken
2 cups shredded Italian cheese blend (14 oz)
¾ t freshly ground pepper
2 cans cream of chicken soup
8 oz. sour cream
4 oz. can sliced mushrooms
9 uncooked lasagna noodles