Bake Time: 30 min
Ingredients
- 8 oz lasagna
- 2 cups of cooked shredded chicken
- 1 cup of steamed broccoli ("mashed up")
- 1/2 cup sour cream
- 1/2 cup half and half
- 1/4 cup Parmesan cheese
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 tsp garlic powder
- 1 tsp oregano
- Italian breadcrumbs for topping
- Cook lasagna, drain.
- Steam broccoli
- Cook and shred chicken breasts
- In a bowl, mix sour cream, half and half, Parmesan cheese, soups, garlic, oregano, broccoli, and chicken.
- Spoon a thin layer of mixture in the bottom of a 9x13 baking pan.
- Place one layer of lasagna noodles flat in pan.
- Spoon mixture to cover noodles.
- Continue layering noodles and mixture until all gone (finish with the chicken mixture as the last layer).
- Sprinkle breadcrumbs on top.
- Bake at 350 for 30 min.
This recipe came about as a last minute "use what I have in the kitchen because it's time to go to the grocery store." It turned out quite yummy!
When I try this again, I think I would like to add some shredded cheese (mozzarella perhaps) to the mixture.
Family Friendly Tip
I had a friend get me started on doing this: buy a large pack of chicken breasts. Place chicken breasts in crock pot, cover with chicken broth, and cook on low for 6-8 hours. Shred with tongs or fork (it will fall apart super easy!!) Let cool. Separate into 2 cup portions. Freeze. It makes for easy thawing of already cooked, shredded chicken. This tip will help you skip step number 3 :)
