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
Instruction
- Bring a large pot of water to a boil, and add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside.
- On a 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 another 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.