*Ingredients:
°9 lasagna noodle
°4 boneless chicken breasts cutting to cubes
°12 oz. 1 bag of frozen broccoli, thawed
°8 oz. shredded mozzarella cheese
°1 c. grated parmesan cheese
°1 small onion chopped
°2 cloves minced garlic
°1/4 tsp. Plus 1 T. Salt
°1 chicken broth
°1 1/2 m full fat milk
°1 tsp. dried basil
°2 t. olive oil
°5 t. butter
°5 t. flour
*Directions :
Bring a large pot of water to a boil and add salt and noodles. Cook for 7-8 minutes until tender. Strain and drain cold water to prevent sticking and set aside. In a medium skillet, heat the oil and fry the chicken until completely cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removal from fire and disperse. In another saucepan, melt the butter and whisk the flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken. Cook until the sauce coats the back of the spoon tightly. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella.
Add the chicken mixture to the sauce and stir well. Assemble it... In a lightly greased 9 x 13 skillet, place a layer of pasta, place a good layer of the sauce mixture over it and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a layer of noodles, then pour any remaining sauce on top and sprinkle with the rest of the cheese. Bake at 375 degrees for 30 minutes or until golden brown and boiling.
Enjoy !
