Chicken and Broccoli Lasagna

4 boneless, skinless chicken breasts
3 medium heads of broccoli, cut into 1-inch florets
1 cup sour cream
1 cup block cream cheese (8 oz package), softened
1/2 cup mayonnaise
1 beaten egg
2 cups grated cheddar cheese, divided 1 ½ cups + ½ cups for garnish
2 cups divided mozzarella cheese (1 ½ cups + ½ cups to cover)
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon black pepper
1 teaspoon instant chicken broth (can be replaced with a crushed broth cube)
1/2 cup hot water

Place the chicken breasts in a large saucepan and pour in enough water to cover the breasts.

Salt the water. Set heat to medium / high, bring to a boil, then reduce heat to low and simmer until no longer pink, about 40 minutes.

Let the chicken cool, then cut it into small pieces. Leave besides.
Meanwhile, preheat the oven to 350 degrees.

Grease 13×9-inch pan with butter or non-stick cooking spray.
Add a few pinches of salt to the broccoli flowers and steam until tender and crisp using your preferred method.

Once cooked, drain to remove excess moisture, set aside.
In a large bowl, using a hand mixer, whisk together sour cream, softened cream cheese, mayonnaise, egg and spices (salt and pepper) until combined. is well mixed. Dissolve the broth in 1/2 cup of hot water and mix with the mixture. Now add 1 1/2 cups of cheddar cheese and mozzarella, mix well. Finally, add the pulled chicken, mix.
Spread about 1/4 of the chicken mixture in an even layer on the bottom of your greased baking dish.

Make a second layer with the broccoli, followed by the rest of the chicken mixture. Garnish with the remaining cheese.
Bake for 45 minutes. Let stand 5 minutes before serving.

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