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Chicken and Broccoli Lasagna Recipe

broccoli lasagna recipe

Looking for an Italian dinner tonight? This delicious slow-cooked lasagna that includes chicken, noodles, and broccoli will do the trick.



  • 1 1/2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
  • 3 cups chopped cooked chicken
  • 3 1/2 cups shredded Italian cheese blend (14 oz)
  • 3/4 teaspoon freshly ground pepper
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 container (8 oz) sour cream
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 9 uncooked lasagna noodles
  • 1 cup freshly shredded Parmesan cheese (4 oz)


  1. Cook and drain the broccoli as directed on the package, with minimal cooking time.
  2. In a large bowl, combine chicken, 2 cups of the cheese mixture, peppers, both broth, sour cream, mushrooms, and broccoli.
  3. Spray a 5-quart slow cooker with cooking spray. Place a quarter of the chicken mixture into a slow cooker. Layer 3 uncooked noodles (break down the noodles as needed), 1/4 cup chicken
  4. mixture and 1/2 cup cheese mixture. Repeat the layers twice.
  5. Sprinkle with Parmesan cheese.
  6. Cover, simmer 3 hours 30 minutes or until bubbles and noodles have softened.
  7. Leave it for 10 minutes before serving. Sprinkle more freshly ground pepper if desired.



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