Simple fish that has been blackened and is topped with a variety of spicy spices is served with white bread to sop up the mouthwatering juices. White bread should not be undervalued. By absorbing all the liquids, it becomes pretty appetizing.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 lasagna noodles
- 4 skinless, boneless chicken breast halves
- 1 pinch seasoned salt, or to taste
- 1 pinch ground black pepper, or to taste
- 8 ounces shredded Swiss cheese
- 1 (8 ounce) package frozen broccoli cuts, thawed and drained
- 2 (10.5 ounce) cans cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 10 fluid ounces chicken broth
- 2 teaspoons crushed dried rosemary
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
- Spray a skillet with cooking spray, and place over medium heat. Sprinkle chicken breasts with seasoned salt and pepper, and place in the skillet. Cover and cook until the meat is barely pink, 5 to 8 minutes, then turn the chicken over and cook, covered, until the chicken is cooked through, an additional 5 to 8 minutes. Remove chicken, and cool in refrigerator about 20 minutes. Cut cooled chicken into bite-size cubes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- In a bowl, mix the shredded Swiss cheese, broccoli, and chicken together. In another bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until well combined. Sprinkle the crushed rosemary over the soup mixture.
- To assemble, spread 1/3 of the soup mixture over the bottom of the prepared baking dish, and lay 4 lasagna noodles over the soup, overlapping the noodles slightly. Top the noodles with half the chicken-broccoli mixture. Spoon 1/3 of the soup mixture over the chicken and broccoli, then top with the remaining lasagna noodles. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover the dish with foil.
- Bake in the preheated oven until the broccoli is tender and the casserole is bubbling, 50 to 60 minutes. Let rest 10 minutes before serving.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 850 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Way to much rosemary and I only used half of the amount. The idea was good just needs a different spice in it
Very good. I used fresh broccoli. Added yellow bell pepper, garlic salt, parsley, and Hatch salsa. I didn’t have swiss cheese, so I used Colby Jack and mild chedder on top. It came out very runny. Not like a lasagna at all. Tasted great though!
Made this lastnight! And will be making AGAIN for sure. I made it as directed for the most part.I made it with no boil noodles and fresh broccoli. And because I was using more chicken and broccoli I used 4 cans and about 2 1/2 cups of broth. I baked off my chicken in chicken broth with seasonings so I just used that. No need to waste anything! I shredded my chicken and put into the “sauce” put atleast 2 cups of that on the bottom if not more of the pan.The bottom noodles tend to burn when I use the no boil noodles.I was smart about it this time! 🙂 Then I layed four noodles,sauce placed broccoli,then put down my shredded cheese.Did that for 3 layers.It turned out SO yummy! My husband ate TWO full plates. And it was a hit for the kiddos!(3&5)So it was great for the whole family!! 🙂 Thanks for the yummy advice!
A good idea, but needs a little more flavor
Wonderful. The only thing I did different was to use a chicken seasoning that I had for the chicken instead of the seasoning salt. And I only used about 8 oz. of chicken broth since someone else said it was a bit runny. It turned out perfect. One of our new favorites.
This was a great simple recipe but i made it even simpler for myself. Instead the cream of chicken and mushroom and chicken broth i used a couple jars of alfredo sauce off the shelf. I had a hard time finding shredded swiss so i used thin slices and made it a layer in the construction. I did use an italian cheese blend as well as some mozzarella. I blended that with some broccoli rabe, broccoli and spinach. I i followed some other suggestions and sauteed some onions, celery, garlic and baby ports. i mixed that with my alfredo and cubed chicken for a fantastic sauce. Once i put it all together and put it in the oven it came out great!! My roommates loved it!
Yum! I made this as directed for a bridal shower, as well as a pan of veggie lasagna. My only complaint is that the lasagna seemed a little too runny, although after sitting it was better. The flavor was great. Thanks for a keeper.
This recipe is awesome! I made it exactly as stated with only a few small changes. Used fresh broccoli and instead of 2 cans of cream of ckn soup, I used only 1 and used 1 can of cream of broccoli, then the other can of cream of mush. Also used about 1/2 C. more Swiss cheese. This recipe is a winner. I really was questioning the Swiss cheese since most lasagnas that I know of use mozzarella. I went on faith and it turned out great. This recipeis a keeper! Thank you Melissa.
I followed some of the other suggestions, I added sautéed mushrooms, onion, garlic, and celery and added into the broccoli/chicken mix. I left out the rosemary, but added dried parsley, basil and crushed red pepper. And breadcrumbs/stove top and grated Parmesan on top. I thought the flavor was very good, but mine came out way too soupy. I think next time i will add more veggies and leave out the extra water and may cut the amount of canned soup down to make it more like a lasagna.
Super Yummy!!! I added some mushrooms in the mix with the broccoli. Also added some bread crumbs on top for some extra texture. Thanks for sharing this recipe!
A great dish! I used more cheese than stated and cut the rosemary back to 1/2 tsp ground. It fed m y family of 7 generously. My daughter took the recipe home.
I thought this was just ok. I might have expected too much out of it. I probably will not make this again.
DELICIOUS!