9 lasagna noodles
4 boneless chicken breast, cut into small cubes
12 oz. bag frozen broccoli, thawed
8 oz. shredded mozzarella cheese
1 C. grated Parmesan cheese
1 small onion, chopped
2 garlic cloves, minced
1/4 tsp. plus 1 T. salt
1 C. chicken stock
1 1/2 C. whole milk
1 tsp. dried basil
2 T. olive oil
5 T. butter
5 T. flour
Bring a large pot of water to a boil, add in 1 T.
salt and the noodles. Cook for 7-8 minutes until tender.
Drain, run cold water over them to keep from sticking and set aside.
In a medium skilled, heat the oil and sauté the chicken till cooked through, add in the broccoli, onions and garlic and cook till onions are translucent.
Remove from heat and set aside.
In another pot, melt the butter and whisk in the flour.
Cook for 1 minute and add in the chicken stock and milk, whisking until the sauce begins to thicken.
Cook until the sauce heavily coats the back of a spoon.
Remove from heat and stir in the basil, salt, parmesan cheese and 1/4 C.
of mozzarella cheese. Add the chicken mixture to the sauce and combine well.
Assemble…In a lightly greased 9 x 13 pan place a layer of the noodles, spoon an good even layer of the sauce mixture over the top and sprinkle with 1/4 of the remaining cheese.
Repeat for a second layer ending with a top layer of noodles and then spoon any remaining sauce of the top and sprinkle with remaining cheese.
Bake at 375 degrees for 30 minutes or until golden brown and bubbly.