Chicken Divan Lasagna Recipe - Allrecipes.com
Chicken Divan Lasagna Recipe
  • READY IN ABOUT 2 hrs

Chicken Divan Lasagna

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

 
Most Helpful Critical Review
Aug 04, 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.

 

15 Ratings

May 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.

 
Feb 16, 2011

This recipe is awesome! I made it exactly as stated with only a few small changes. Used fresh broccoli and instead of 2 cans of cream of ckn soup, I used only 1 and used 1 can of cream of broccoli, then the other can of cream of mush. Also used about 1/2 C. more Swiss cheese. This recipe is a winner. I really was questioning the Swiss cheese since most lasagnas that I know of use mozzarella. I went on faith and it turned out great. This recipeis a keeper! Thank you Melissa.

 
May 19, 2010

DELICIOUS!

 
May 18, 2010

I thought this was just ok. I might have expected too much out of it. I probably will not make this again.

 
May 10, 2011

Yum! I made this as directed for a bridal shower, as well as a pan of veggie lasagna. My only complaint is that the lasagna seemed a little too runny, although after sitting it was better. The flavor was great. Thanks for a keeper.

 
Jan 20, 2013

Made this lastnight! And will be making AGAIN for sure. I made it as directed for the most part.I made it with no boil noodles and fresh broccoli. And because I was using more chicken and broccoli I used 4 cans and about 2 1/2 cups of broth. I baked off my chicken in chicken broth with seasonings so I just used that. No need to waste anything! I shredded my chicken and put into the "sauce" put atleast 2 cups of that on the bottom if not more of the pan.The bottom noodles tend to burn when I use the no boil noodles.I was smart about it this time! :) Then I layed four noodles,sauce placed broccoli,then put down my shredded cheese.Did that for 3 layers.It turned out SO yummy! My husband ate TWO full plates. And it was a hit for the kiddos!(3&5)So it was great for the whole family!! :) Thanks for the yummy advice!

 

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Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 850 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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