*Ingredients
°9 lasagna noodle
°4 boneless chicken breast, cutting to cubes
°12 oz. bag of frozen broccoli, thawed
°8 oz. grated mozzarella cheese
°1 ea. Grated parmesan
°1 small chopped onion
°2 minced garlic cloves
°1/4 tsp. Plus 1 T. Salt
°1 chicken broth
°1 1/2 m whole milk
°1 C. dried basil
°2 t. olive oil
°5 T. Butter
°5 t. Flour
*Directions
Bring pot of water to a boil, add salt and noodles. Cooking for 7-8 min to tender. Drain, drain cold water to prevent sticking and set aside. In a medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Remove from heat and set aside. In another saucepan, melt the butter and stir in the flour. Cook for 1 minute, add the chicken broth and milk and whisk until the sauce begins to thicken. Cook until the sauce coats the back of the spoon. Remove from the heat and add the basil, salt, parmesan and 1/4 C of mozzarella cheese.
Add the chicken mixture to the sauce and mix well. Assemble them… In a lightly greased 9″ x 13 pan, place a layer of noodles, put a good layer of the sauce mixture on top and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a noodle filling, then pour the remaining sauce on top and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden and bubbly.
Enjoy !
