Creamy Chicken and Broccoli Sheet Pan Lasagna

Chicken-broccoli-lasagna
I have become a huge fan of Maxi's Kitchen on Instagram (also on Facebook and there is a website as well).  The recipes showcased always look delish.  Each time I watch a new one, I want to try it, but never quite seem to get around to it.  A few days ago I decided it was time to change that, but which to try. 

In the end, I settled on Creamy Chicken and Broccoli Sheet Pan Lasagna. If you love the crispy edges of a lasagna dish, or any cheese dish, then this is the one for you. Personally I would change the name from creamy to crispy, but that isn't up to me.  Yes there is a cream sauce, but when you cook the dish in a shallow layer on a sheet pan at a higher temp, what pops the most is the crispy on top.  

I loved it and will definitely make it again. My husband liked the flavor and ate it up, but I don't think he is a fan of those crispy edges. I think he likes the saucier layers of a traditional lasagna. On this we disagree.  Give me the crisp!  I am still kicking myself as I had some mushrooms to use up and they would have been a great addition. 

An important note is the recipe is what I cooked, which was a half recipe.  It is just Glen and I, so a half recipe feeds 3-4 depending on serving size and whether you serve anything with it.  I had to guess which size sheet pan and think I was slightly big, so got more crisp and less creamy than if the layer had been a little thicker. Great for me, but Glen would have liked more creamy.

You can see the Maxi's Kitchen original reel with full recipe HERE!

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Creamy Chicken and Broccoli Sheet Pan Lasagna
3-4 servings depending on serving size and what you serve it with. 

Ingredients - 

8 oz.                     Dry Lasagna Noodles
Olive Oil
3 T                        Butter
3 T                        Flour
3 C                       Milk (I used 3% for more flavor)
1 tsp                     Kosher Salt
1/4 tsp                  Fresh Ground Black Pepper
1/8 tsp Nutmeg
2  cloves              Garlic, finely chopped
8 oz.                     Broccoli, finely chopped
2-1/2 oz.               Baby Spinach, roughly chopped
4 oz.                     Shredded Rotisserie Chicken Breast
1/2 C                    Divided into two 1/4 C, Grated Parmesan Cheese

Instructions - 

Preheat the oven to 425F. Bring a large pot of generously salted water to a boil. Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into pieces before boiling).

Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it’s melted add the flour. Cook the flour for 1 min, whisking constantly, then start gradually adding the milk 1 cup at a time, whisking so that the milk gets fully incorporated before adding more. Once all of the milk is mixed in, add the salt, pepper, nutmeg, and cayenne. Cook, stirring often, until the white sauce starts to simmer and thicken (3-4 mins).

Add the garlic and broccoli and cook for 2 mins, then add the spinach, chicken, and 1/4 cup grated parmesan. Cook for 2-3 more mins until the sauce bubbles are veggies are tender, then turn off the heat and stir in the lasagna noodles pieces.

Transfer the mixture to a prepared medium sheet pan (I lined with foil and then spayed Pam) and spread into one even layer. Sprinkle 1/4 cup more parmesan cheese on top and bake uncovered for 30 mins (mine was ready in 25 minutes. I think it depends on how thick the layer is) until golden brown.  Enjoy!

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