Double Cheddar Rotisserie Chicken Lasagna
Description
Broccoli cheese soup meets lasagna in this inventive recipe filled with rotisserie chicken and 2 kinds of Cheddar cheese.
Ingredients
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2 tablespoons salted butter
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2 medium carrots, cut into matchsticks
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1 medium onion, diced
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1 clove garlic, minced
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1 small head broccoli, cut into florets
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1/2 cup chicken broth
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1 rotisserie chicken
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4 tablespoons salted butter
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4 tablespoons all-purpose flour
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3 cups 1% milk
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1 cup shredded white Cheddar cheese
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2 teaspoons garlic salt
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2 cups shredded Cheddar cheese
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1 (8 ounce) package oven-ready lasagna noodles
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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.