Broccoli Cheddar Chicken Lasagna

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Creamy, cheesy, and loaded with hearty ingredients, Broccoli Cheddar Chicken Lasagna is the ultimate comfort food with a twist. Layers of tender lasagna noodles are nestled between juicy chicken, fresh broccoli florets, and a velvety cheddar cheese sauce that melts into every bite. Baked until bubbly and golden on top, this dish is perfect for weeknight dinners, cozy family gatherings, or as a crowd-pleasing potluck addition.

Unlike traditional lasagna, this version skips the red sauce for a rich white sauce that pairs beautifully with the savory flavors of rotisserie chicken and the slight crunch of broccoli. The result? A satisfying and indulgent baked pasta dish that strikes the perfect balance of creamy, cheesy, and wholesome. Whether you’re looking for a new dinner idea or a delicious make-ahead meal, Broccoli Cheddar Chicken Lasagna will not disappoint.

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Ingredients for Broccoli Cheddar Chicken Lasagna

• 9 lasagna noodles, cooked and drained
• 2 cups cooked shredded chicken (rotisserie works great)
• 2 cups fresh broccoli florets (lightly steamed or blanched)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 ½ cups milk (preferably whole milk)
• 2 cups shredded sharp cheddar cheese
• 1 cup grated mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• ½ teaspoon onion powder
• ¼ teaspoon ground mustard (optional, for a tangy note)
• Fresh parsley for garnish (optional)

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Step 1: Prepare the Cheese Sauce

In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour and whisk continuously for about 1 minute to form a roux. Slowly add the milk, whisking constantly to prevent lumps. Continue to cook and stir until the mixture thickens—about 4–5 minutes.

Reduce heat to low and add the shredded cheddar cheese, garlic, onion powder, ground mustard (if using), salt, and pepper. Stir until the cheese is fully melted and the sauce is creamy. Remove from heat and set aside.

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Step 2: Cook the Noodles and Broccoli

Boil the lasagna noodles according to package directions until al dente. Drain and lay them out flat on a clean kitchen towel to prevent sticking. Meanwhile, blanch the broccoli in boiling water for 2–3 minutes until slightly tender but still vibrant green. Drain and set aside.

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Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of the cheese sauce on the bottom. Layer 3 lasagna noodles over the sauce, followed by half the shredded chicken, half the broccoli, and a generous drizzle of cheese sauce.

Repeat the layers: 3 more noodles, remaining chicken and broccoli, more sauce. Top with the final 3 noodles and the rest of the sauce. Sprinkle mozzarella and Parmesan cheese evenly over the top.

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Step 4: Bake to Perfection

Cover the dish with aluminum foil and bake for 25 minutes. Then uncover and bake an additional 15–20 minutes, or until the top is golden and bubbly. For extra browning, you can broil for the last 2 minutes—just watch carefully.

Remove from the oven and let it rest for 10–15 minutes before slicing. Garnish with fresh parsley if desired and serve warm.

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Storage Instructions

Refrigerator:
Allow the Broccoli Cheddar Chicken Lasagna to cool completely before storing. Place leftovers in an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep well in the refrigerator for up to 4 days.

Freezer:
To freeze, assemble the lasagna fully but do not bake it. Wrap the dish securely in plastic wrap followed by aluminum foil, and label with the date. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as instructed, adding 10–15 minutes to the baking time if needed.

Reheating:
Reheat slices in the microwave with a splash of milk or water to keep it moist, or reheat in the oven at 350°F (175°C) until warmed through (about 20 minutes).

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Estimated Nutrition (per serving, based on 8 servings)

• Calories: 460
• Protein: 30g
• Carbohydrates: 28g
• Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Fiber: 2g
• Sodium: 620mg
• Sugar: 5g
• Calcium: 300mg

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Frequently Asked Questions

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works just as well. Be sure to thaw and drain it well to avoid excess moisture in the lasagna.

2. What type of chicken is best?

Rotisserie chicken is perfect for convenience, but you can also use baked or poached chicken breasts, shredded or diced.

3. Can I make this dish vegetarian?

Absolutely! Skip the chicken and double the broccoli or add sautéed mushrooms, spinach, or even zucchini.

4. Is there a gluten-free version?

Yes. Use gluten-free lasagna noodles and substitute the flour in the cheese sauce with a gluten-free all-purpose flour blend or cornstarch.

5. How do I keep the lasagna from falling apart when cutting?

Let it rest at least 10–15 minutes after baking to allow the layers to set before slicing.

6. Can I prepare this lasagna ahead of time?

Yes, assemble it up to 24 hours in advance and refrigerate it before baking. Bring it to room temperature before putting it in the oven.

7. What cheese can I substitute for cheddar?

Try Monterey Jack, Colby, or even Gruyère for a twist in flavor. Just make sure it melts well.

8. Can I add a breadcrumb topping?

Definitely! Mix some breadcrumbs with melted butter and a little Parmesan cheese and sprinkle on top before baking for a crunchy finish.

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