Double Cheddar Rotisserie Chicken Lasagna

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I decided to combine my love of broccoli cheese soup with rotisserie chicken for a unique lasagna.

Submitted by thedailygourmet
Published on September 28, 2020
Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
8
Yield:
1 8x8-inch lasagna
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Ingredients

Original recipe (1X) yields 8 servings

Filling:

  • 2 tablespoons salted butter

  • 2 medium carrots, cut into matchsticks

  • 1 medium onion, diced

  • 1 clove garlic, minced

  • 1 small head broccoli, cut into florets

  • ½ cup chicken broth

  • 1 rotisserie chicken

Sauce:

  • 4 tablespoons salted butter

  • 4 tablespoons all-purpose flour

  • 3 cups 1% milk

  • 1 cup shredded white Cheddar cheese

  • 2 teaspoons garlic salt

Assembly:

  • 2 cups shredded Cheddar cheese

  • 1 (8 ounce) package oven-ready lasagna noodles

  • 3 tablespoons panko bread crumbs

Directions

  1. Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.

  2. Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.

  3. Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.

  4. Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8x8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.

  7. Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.

Cook's Note:

If you skip the topping of Cheddar cheese and panko, bake the lasagna uncovered for 35 minutes. Allow to rest for 7 minutes before serving.

Nutrition Facts (per serving)

602 Calories
37g Fat
27g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 602
% Daily Value *
Total Fat 37g 48%
Saturated Fat 20g 98%
Cholesterol 145mg 48%
Sodium 1024mg 45%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 40g 80%
Vitamin C 32mg 36%
Calcium 499mg 38%
Iron 2mg 13%
Potassium 510mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.