Chicken and Broccoli Lasagne

    1 hour 30 minutes

    Chicken and ham lasagne is a great take on a classic favourite. This is truly comfort food! Serve with a green salad and garlic bread.

    15 people made this

    Serves: 12 

    • 65g butter
    • 12 fresh mushrooms, sliced
    • 1 medium onion, chopped
    • 1 medium capsicum, chopped
    • 1/2 cup (60g) plain flour
    • 1 2/3 cups (400ml) milk
    • 1 2/3 cups (400ml) chicken stock
    • 500g broccoli florets
    • 2/3 cup grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 1/4 teaspoon ground nutmeg
    • 12 sheets lasagne, cooked and drained
    • 2 cups cubed, cooked ham
    • 2 cups cubed, cooked chicken
    • 2 cups grated Swiss cheese

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Spray a 20x30cm baking dish with non-stick cooking spray.
    2. Heat butter in a frypan over medium heat. Stir in mushrooms, onion and pepper. Cook until soft and tender. Sprinkle flour over vegetables and stir to coat. Stir in milk and chicken stock. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper and nutmeg. Cook until Parmesan is melted.
    3. Layer baking dish with 1/4 sauce, 1/4 pasta, 1/4 ham, 1/4 chicken and 1/4 Swiss. Repeat layers 3 times. Cover with foil.
    4. Bake in a preheated oven 35 to 40 minutes.

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    Reviews in English (11)


    This is the first recipe I've tried that hadn't yet been reviewed, but I was intrigued. This is delicious! The only thing I changed was to use penne instead of lasagna noodles (personal preference). This makes a lot, so plan on feeding a crowd or having a lot of leftovers. I don't mind, though, it's even better the next day! Thanks.  -  03 Sep 2005  (Review from Allrecipes USA and Canada)


    I love lasagna so it's no surprise that I love this recipe. the sauce is wonderful! I had to modify it for my childrens preferences (no mushrooms, mozzeralla cheese instead of swiss) but I think it would have been great as written. I used broccoli and spinach. I made one pan for dinner and one for the freezer. definately a repeater!  -  08 May 2006  (Review from Allrecipes USA and Canada)


    Me personally, found this a bit lacking in the "saucy" department. I should've doubled the sauce. Plus, I thought it was too hammy. (Even upped the chicken to five shredded breasts) Nixed the 'shrooms. Added in White wine, Penzey's Pasta Sprinkle, gobs of garlic, oodles more Parmesan and some parsley. The crew (After a few him's and haw's about the broccoli), however, thought it was pretty darn tasty, and the entire pan was cleaned out.  -  28 Mar 2008  (Review from Allrecipes USA and Canada)