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Chicken Divan Lasagna
Chicken Divan Lasagna
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Indulgent layers of creamy chicken, broccoli, and Swiss cheese baked to perfection in a casserole.
Ingredients:
  • 8 lasagna noodles
  • 4 skinless, boneless chicken breast halves
  • 1 pinch seasoned salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 8 ounces shredded Swiss cheese
  • 1 (8 ounce) package frozen broccoli cuts, thawed and drained
  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 10 fluid ounces chicken broth
  • 2 teaspoons crushed dried rosemary
Instructions:
  • Bring a large pot of lightly salted water to a rolling boil. Add the lasagna noodles and cook for about 8 minutes until al dente. Drain the noodles and set aside.
  • 1. Heat a skillet over medium heat and spray with cooking spray. Season chicken breasts with seasoned salt and pepper, then place them in the skillet. Cover and cook until barely pink, around 5 to 8 minutes. Flip the chicken, cover again, and cook until done, another 5 to 8 minutes. Chill cooked chicken in the refrigerator for about 20 minutes, then cube into bite-size pieces.
  • Preheat the oven to 350 degrees F (175 degrees C and grease a 9x13-inch baking dish with cooking spray.
  • Combine shredded Swiss cheese, broccoli, and chicken in a bowl. In a separate bowl, mix cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Sprinkle crushed rosemary over the soup mixture.
  • Spread 1/3 of the soup mixture on the bottom of the baking dish, place 4 lasagna noodles on top, slightly overlapping. Add half of the chicken-broccoli mixture on the noodles. Spoon on another 1/3 of the soup, then layer with the rest of the lasagna noodles. Finish with the remaining chicken-broccoli mixture and soup. Cover with foil before baking.
  • Roast in the hot oven until the broccoli is tender and the casserole is bubbling, for 50 to 60 minutes. Allow it to sit for 10 minutes before serving.

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