No red sauce is required for this cheesy chicken lasagna recipe. Our Broccoli-Chicken Lasagna is made with condensed cream of mushroom soup, a touch of rosemary and some ooey-gooey cheese.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cans (10 fl oz/284 mL each) condensed cream of mushroom soup
1 cup milk
3 cups chopped cooked chicken
1/2 tsp. dried rosemary leaves, crushed
6 lasagna noodles, cooked
2 cups frozen chopped broccoli, thawed, drained
2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
1/2 cup Kraft 100% Parmesan Grated Cheese
Add To Shopping List
How do I make it ?
Heat oven to 375°F.
Mix soup and milk in medium bowl. Add chicken and rosemary; mix well.
Spoon 1 cup chicken mixture into 13x9-inch baking dish sprayed with cooking spray. Cover with layers of half each of the noodles, remaining chicken mixture, broccoli and cheeses; repeat layers.
Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
Kraft Kitchen Tips!
Serve this creamy lasagna with fresh fruit for dessert.
When a recipe calls for chopped cooked chicken, turn to the freezer, deli or luncheon meat sections of the supermarket for prepared cooked chicken.
If you don't have leftover chicken on-hand, prepare using 3 cups chopped rotisserie chicken instead.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 8 g
Cholesterol 90 mg
Sodium 1080 mg
Carbohydrate 28 g
Fibre 2 g
Sugars 4 g
Protein 36 g
6 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.