Chicken and Broccoli Lasagna
- 2lbs chicken, cooked and shredded
- 4 cups broccoli, cooked
- 4 cups alfredo sauce
- 1/2 cup chicken stock
- 2 cups shredded mozzarella
- 1 cup Parmesan or other hard cheese, grated
- lasagna noodles
- salt and pepper to taste
Cook the chicken and cube, shred or slice based on your preference. Chop broccoli into small bits and boil till tender. Drain and set aside. Boil noodles, or use ready to bake noodles. In large saucepan, combine alfredo sauce and chicken stock to thin. Warm sauce and add broccoli.
In a casserole dish, spoon a thin layer of alfredo and broccoli sauce. Add layer of noodles, then a thin layer of chicken. Cover chicken with cheese and spices, then spoon on alfredo and broccoli sauce. Continue making layers in the same manner until casserole just below the rim, or to desired thickness. End with cheese on top.
Bake in the oven at 350 degrees F for 30 to 40 minutes till cheese is melted and golden on top. This casserole can also be made in advance and frozen until needed. If casserole is frozen or refrigerated before baking, additional cooking time will be needed.