Chicken Divan Lasagna

Recipe View 5 mins Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. (5 minutes)

Recipe View 10 mins Cook the Lasagna Noodles: If using traditional lasagna noodles, cook according to package directions until al dente. Drain well. If using oven-ready noodles, no pre-cooking is necessary. (8-10 minutes)

Recipe View 20 mins Prepare the Chicken: Season the chicken breasts generously with sea salt and freshly ground black pepper. In a large skillet over medium heat, cook the chicken until fully cooked through, about 6-8 minutes per side. Let the chicken rest for 10 minutes before dicing into bite-sized pieces. (20 minutes)

Recipe View 5 mins Make the Sauce: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Stir in the crushed rosemary. (5 minutes)

Recipe View 3 mins Combine Cheese and Broccoli: In a separate bowl, gently combine the shredded Gruyère cheese and the thawed, squeezed-dry broccoli florets. (3 minutes)

Recipe View 20 mins Assemble the Lasagna: Spread a thin layer (about 1/3) of the soup mixture evenly over the bottom of the prepared baking dish. Arrange 4 lasagna noodles over the sauce, overlapping slightly if needed. Top with half of the chicken and broccoli mixture. Spoon another 1/3 of the soup mixture over the chicken and broccoli. Layer the remaining 4 lasagna noodles on top, followed by the remaining chicken-broccoli mixture. Finish by spreading the remaining soup mixture evenly over the top. (20 minutes)

Recipe View 50 mins Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and, if desired, sprinkle the top with grated Parmesan cheese. Bake for an additional 15-20 minutes, or until the lasagna is bubbly and the cheese is melted and lightly golden brown. (45-50 minutes)

Recipe View 10 mins Rest: Let the lasagna rest for at least 10 minutes before slicing and serving. This allows the layers to set and makes it easier to serve. (10 minutes)