About this recipe:A super-delicious lasagne, which breaks out of the norm. Lasagne sheets are layered with a chicken, Gruyere and broccoli mix and a creamy soup mix, before being baked to perfection. Serve with garlic bread, if desired.
8 sheets lasagne
4 skinless, boneless chicken breast fillets
1 pinch seasoned salt or to taste
1 pinch ground black pepper or to taste
225g Gruyere cheese, grated
225g frozen broccoli florets, thawed and drained
1 1/2 (400g) tins cream of chicken soup
1 (295g) tin cream of mushroom condensed soup
285ml chicken stock
2 teaspoons dried rosemary, crushed
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagne sheets and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
Spray a frying pan with cooking spray and place over medium heat. Sprinkle chicken breasts with seasoned salt and pepper and place in the frying pan. Cover and cook until the meat is barely pink, 5 to 8 minutes, then turn the chicken over and cook, covered, until the chicken is cooked through, an additional 5 to 8 minutes. Remove chicken and cool in refrigerator about 20 minutes. Cut cooled chicken into bite-size pieces.
Preheat oven to 180 C / Gas 4. Spray a 23x33cm or similar sized baking dish with cooking spray.
In a bowl, mix the grated Gruyere, broccoli and chicken together. In another bowl, whisk together the cream of chicken soup, cream of mushroom soup and chicken stock until well combined. Sprinkle the rosemary over the soup mixture.
To assemble, spread 1/3 of the soup mixture over the bottom of the prepared baking dish and lay 4 lasagne sheets over the soup, overlapping the lasagne sheets slightly. Top with half the chicken-broccoli mixture. Spoon 1/3 of the soup mixture over the chicken and broccoli, then top with the remaining lasagne sheets. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover the dish with foil.
Bake in the preheated oven until the broccoli is tender and the lasagne is bubbling, 50 to 60 minutes. Let rest 10 minutes before serving.