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Chicken Divan Lasagna (2/10/2012)

Chicken Divan Lasagna

8 lasagna noodles
4 boneless, skinless chicken breasts
½ tsp. salt
½ tsp. pepper
½ tsp. onion powder
½ tsp. garlic salt
2 cups shredded Swiss cheese
1 pkg. frozen broccoli cuts, thawed and drained
2 cans cream of chicken soup
1 can cream of mushroom soup
10 oz. chicken broth
2 tsp. crushed dried rosemary

In a large pot, cook lasagna noodles as directed on package, until al dante.

Cut chicken breasts into bite size pieces. Sprinkle with salt, pepper, onion powder, and garlic salt. Spray a skillet with cooking spray and place over medium heat. Cook chicken until cooked through, stirring, about 8-12 minutes, or until juices run clear.

Preheat oven to 350-degrees F. Spray a 9 x 13-inch baking dish with cooking spray. In a bowl, mix the shredded cheese, broccoli cuts, 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.

To assemble, spread 1/3 of the soup mixture over the bottom of the baking dish, and lay 4 lasagna noodles over the soup, overlapping 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 remaining lasagna noodles. Finish with a layer of the remaining chicken-broccoli mixture and the remaining 1/3 of the soup mixture. Cover dish with foil. Bake in oven 50-60 minutes. Let rest 10 minutes before serving.



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