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Chicken Divan Lasagna

Chicken Divan Lasagna

  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 50 m
Melissa

Melissa

A fantastic meld of cheesy-broccoli-chicken goodness! One of my family's favorites! Anytime I see them, this is one of the dishes that I HAVE to cook. Never any leftovers in my family!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 850 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, 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.
  2. Spray a skillet with cooking spray, and place over medium heat. Sprinkle chicken breasts with seasoned salt and pepper, and place in the skillet. 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 cubes.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  4. In a bowl, mix the shredded Swiss cheese, broccoli, and chicken together. In another bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until well combined. Sprinkle the crushed rosemary over the soup mixture.
  5. To assemble, spread 1/3 of the soup mixture over the bottom of the prepared baking dish, and lay 4 lasagna noodles over the soup, overlapping the noodles slightly. Top the noodles with half the chicken-broccoli mixture. Spoon 1/3 of the soup mixture over the chicken and broccoli, then top with the remaining lasagna noodles. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover the dish with foil.
  6. Bake in the preheated oven until the broccoli is tender and the casserole is bubbling, 50 to 60 minutes. Let rest 10 minutes before serving.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Misslilashes
17

Misslilashes

6/30/2010

Super Yummy!!! I added some mushrooms in the mix with the broccoli. Also added some bread crumbs on top for some extra texture. Thanks for sharing this recipe!

alexander01
13

alexander01

5/21/2010

A great dish! I used more cheese than stated and cut the rosemary back to 1/2 tsp ground. It fed m y family of 7 generously. My daughter took the recipe home.

Sheep
9

Sheep

8/4/2010

I followed some of the other suggestions, I added sautéed mushrooms, onion, garlic, and celery and added into the broccoli/chicken mix. I left out the rosemary, but added dried parsley, basil and crushed red pepper. And breadcrumbs/stove top and grated Parmesan on top. I thought the flavor was very good, but mine came out way too soupy. I think next time i will add more veggies and leave out the extra water and may cut the amount of canned soup down to make it more like a lasagna.

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