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Cut two chicken breasts in half and season them with Kinder the Blend.
Heat a tablespoon of oil and butter in a large pot and cook the chicken all the way through, about 3 to 4 minutes per side. Remove it.
Add four tablespoons of butter to the same pan and cook the diced onions, celery, and carrots for about 5 minutes. Season with salt and pepper.
Add the minced garlic cloves and cook for a couple minutes.
Add ⅓ of a cup of flour and let it cook for a couple minutes.
Slowly add in six cups of chicken broth, about a cup and a half at a time.
Stir in two cups of heavy cream.
Season with half a teaspoon each of garlic and onion powder, one teaspoon of herbs de provence, and half a teaspoon of pepper.
Bring to a boil and add the chopped broccoli and broken up lasagna sheets.
Let simmer for about 15 minutes until the lasagna is tender.
Stir in the 5 oz of Parmesan cheese and the cooked and cut up chicken.
Season to taste if needed.