Broccoli Chicken Lasagna

By smleonard

Ingredients

• 1/2 lb. sliced fresh mushrooms
• 1 large onion, chopped
• 1/4 c. butter, cubed
• 1/2 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground nutmeg
• 1 can (14 1/2 oz.) chicken broth
• 1 3/4 c. milk
• 2/3 c. grated Parmesan cheese
• 1 pkg. (16 oz.) frozen broccoli cuts, thawed
• 9 lasagna noodles, cooked and drained
• 1 1/3 c. julienned fully cooked ham, divided
• 2 c. (8 oz.) shredded Monterey jack cheese, divided
• 2 c. cubed cooked chicken

Details

Servings 12

Preparation

Step 1

In a large skillet, sauté mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through. Spread 1/2 cup broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey jack cheese. Top with three noodles, a third of the broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham. Cover and bake at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.