I decided to combine my love of broccoli cheese soup with rotisserie chicken for a unique lasagna.
Ingredients
Assembly
- 2 cups shredded Cheddar cheese
- 1 (8 ounce) package oven-ready lasagna noodles
- 3 tablespoons panko bread crumbs
Sauce
- 4 tablespoons salted butter
- 4 tablespoons all-purpose flour
- 3 cups 1% milk
- 1 cup shredded white Cheddar cheese
- 2 teaspoons garlic salt
Filling
- 2 tablespoons salted butter
- 2 medium carrots, cut into matchsticks
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 small head broccoli, cut into florets
- ½ cup chicken broth
- 1 rotisserie chicken
Directions
Step 1
Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.
Step 2
Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.
Step 3
Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.
Step 4
Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.
Step 5
Preheat the oven to 350 degrees F (175 degrees C).
Step 6
Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8×8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.
Step 7
Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.
Cook’s Note:
If you skip the topping of Cheddar cheese and panko, bake the lasagna uncovered for 35 minutes. Allow to rest for 7 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 602 | |
% Daily Value * | |
Total Fat37g | 48% |
Saturated Fat20g | 98% |
Cholesterol145mg | 48% |
Sodium1024mg | 45% |
Total Carbohydrate27g | 10% |
Dietary Fiber2g | 8% |
Total Sugars7g | |
Protein40g | |
Vitamin C32mg | 161% |
Calcium499mg | 38% |
Iron2mg | 13% |
Potassium510mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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