Creamy Chicken and Broccoli Lasagna

The Record’s “Recipe of the Week”:
Creamy Chicken & Broccoli Lasagna by Marsha Chapman

1 tsp. canola oil or any cooking oil
1 clove garlic, minced
1 small onion, chopped
2 cups chicken, cooked & shredded/chopped
8 oz. pkg. cream cheese
2 cans evaporated milk
4 oz. sour cream
1 tsp. garlic powder
Salt & pepper
16 oz. frozen, chopped broccoli, thawed
2 T. water
8 oz. mozzarella cheese, shredded
8 oz. cheddar cheese, shredded
9 lasagna noodles, cooked & cooled

Preheat oven to 350°.

In a medium pot, add oil, garlic, and onion. Cook until tender. Add the chicken and simmer. Add the cream cheese and evaporated milk; let simmer until melted. Add the sour cream, garlic powder, salt & pepper to taste. Simmer for 10 minutes.

In another pan, add the broccoli and 2 T. water. Add salt and pepper to taste. Cook on medium until warmed up.

In a 9x13-inch pan, layer first with three lasagna noodles, then layer some broccoli and then chicken/sauce mixture. Add a layer of both cheeses. Repeat the layers two more times. Make sure the cheese in on top. It melts into the sauce and makes it brown and bubbly.

Pop into the preheated oven and bake for 30 minutes. If it hasn’t browned to your liking turn on the broiler but watch it carefully.

Let cool for at least 15 minutes before serving. The longer it rests, the better it tastes.