How to Make the Best Chicken Broccoli Alfredo Lasagna in Your City
Your City: Chicken Broccoli Alfredo Lasagna is the ultimate creamy comfort meal with tender chicken, broccoli, rich Alfredo sauce, and layers of melty cheese.
What Most People Don’t Know About Making Chicken Broccoli Alfredo Lasagna
- The pan size changes everything: A 9x13-inch dish gives the noodles room to cook and the layers room to settle. A smaller pan packs everything too tightly and can bake unevenly.
- Jarred Alfredo usually needs a little help: Alfredo sauce is thick and rich, but it does not soak into no-boil noodles as easily as red sauce. A splash of milk or chicken broth helps the noodles soften properly.
- Creamy lasagna needs a hotter oven than you think: Baking at 375°F helps the noodles soften better and gets the whole dish bubbling faster, which matters when the sauce is thick.
Ingredients
- 8 no-boil lasagna noodles
- 4 cups cooked chicken, shredded or chopped
- 4 cups fresh broccoli florets, chopped into small pieces
- 3 cups shredded mozzarella cheese
- 1 jar (24 ounces) Alfredo sauce
- 1/2 cup milk or chicken broth
- 1 tablespoon Bald Buck Seasoning
- Cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 375°F. Lightly spray a 9x13-inch baking dish with cooking spray.
- Thin the Sauce: In a bowl, stir together the Alfredo sauce and milk or chicken broth until smooth. This helps the no-boil noodles soften better as the lasagna bakes.
- Start the First Layer: Spread about 1/2 cup of sauce on the bottom of the dish. Sprinkle lightly with a little of the Bald Buck Seasoning.
- Add the Noodles: Lay down 4 lasagna noodles across the bottom. Break them as needed to fit. Make sure they will be covered well once the sauce goes on.
- Layer the Filling: Add half of the chicken in an even layer, then half of the broccoli. Spoon over about one-third of the sauce and spread it all the way to the edges and corners. Sprinkle with about half of the remaining Bald Buck Seasoning. Top with 1 cup of mozzarella cheese.
- Repeat the Second Layer: Add the remaining 4 noodles, the remaining chicken, the remaining broccoli, another 1 cup of mozzarella cheese, the rest of the sauce, and the rest of the Bald Buck Seasoning.
- Bake Covered: Cover the dish tightly with foil and bake for 40 to 45 minutes.
- Add the Final Cheese: Remove the foil and sprinkle the top with the remaining 1 cup mozzarella cheese.
- Finish Baking: Bake uncovered for 10 to 15 minutes, until the lasagna is hot, bubbly, and the cheese is melted. For browned spots on top, broil for 1 to 2 minutes at the end and watch closely.
- Rest and Serve: Let the lasagna rest for 10 minutes before cutting into squares and serving.
