Broccoli Chicken Lasagna

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 12 lasagna noodles, boiled to al dente
• 1 tablespoon olive oil
• 2 chicken breasts, cut into bite-sized pieces
• 2 (10 ounce) cans cream of chicken soup
• 3 cups milk
• 2 -3 garlic cloves
• salt
• pepper
• 2 tablespoons poultry seasoning or 2 tablespoons sage
• 2 cups fresh broccoli, cut into small pieces
• shredded monterey jack cheese
• shredded cheddar cheese

Recipe

• 1 boil lasagna noodles into a large pot according to directions on package. drain well, and rinse them. you may need to rinse them again if they get too sticky.
• 2 in a large skillet pan, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink.
• 3 add the canned soups and the milk, being measured in the soup cans. you may need to add some more milk if the sauce becomes too thick.
• 4 season the sauce well with the garlic, salt and pepper, and the poultry seasoning. you can add other herbs for your taste.
• 5 add the broccoli to the sauce and cook it for about 5 minutes or so and it is a bright green. you may also add about 2 cups of frozen peas to the sauce as well if you prefer.
• 6 to prepare the lasagna, using a 1 cup measuring cup, pour about 3 cups of the sauce to the bottom of a large baking pan.
• 7 using 4 lasagna noodles, layer the noodles in an even layer. top the noodles with about 4 cups of sauce and sprinkle some shredded cheese, about 1 & 1/2 cups worth for each layer.
• 8 continue to layer the noodles, sauce, and cheese in two more layers, using 4 noodles for each layer.
• 9 cover the pan with some aluminum foil and put in the fridge when ready to cook.
• 10 if you are planning on cooking this right away, cook at 350 degrees for about 40 minutes or so.