Heat the oil in a skillet. Season the chicken with salt, pepper and garlic powder. Cook over medium heat until cooked through. Dice into small cubes and set aside.
In a large skillet or sauce pan, melt butter over medium heat. Stir in garlic powder. Add cream cheese and milk then cook until slightly bubbly, stirring frequently.
Remove from heat and stir in the Parmesan cheese and chicken broth, then set aside.
Roughly chop the broccoli into small pieces.
Assembly
Ladle about a cup of sauce into the bottom of the pan.
Cover with a layer of about 4 lasgana noodles.
Sprinkle with chopped chicken and bacon if desired. Spoon another cup or so of sauce over the chicken.
Add another layer of lasagna noodles followed by the chopped broccoli and half of the mozzarella cheese.
Top with the remaining lasagna noodles. Spoon the remaining sauce on top then sprinkle with the remaining mozzarella.
Cover tightly with foil and bake for 45 minutes. Then remove the foil and bake for about 15 more or until sauce is bubbly and the cheese is browned to your liking.
Let rest for at least 10 minutes before cutting and serving.