Chicken & Broccoli Lasagna Recipe

  • 1 onion, chopped (medium)
  • 1 package fresh mushrooms, sliced
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/8 teaspoon ground nutmeg
  • 1 can chicken broth (14.5 ounce can)
  • 1 3/4 cups milk
  • 2/3 cup grated Parmesan cheese
  • 1 package frozen broccoli cuts, thawed (16 ounce pkg)
  • 9 lasagna noodles, cooked and drained
  • 1 package ham slices (8 ounce pkg)
  • 2 packages Chicken strips, chopped (8 ounce pkgs)
  • 2 cups shredded Monterey Jack cheese, divided
In a large skillet, saut mushrooms and onion in butter until tender. Stir in the flour, salt, pepper, basil, parsley, and nutmeg until blended. Gradually stir in chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese, and broccoli; heat through.

Spray a 9 x 13-inch casserole dish with cooking spray. Spread 1/2 cup broccoli mixture over the bottom of dish. Layer with three noodles, a third of the remaining broccoli mixture, 3/4 package ham strips and 1 cup Monterey Jack cheese. Top with three noodles, half the remaining broccoli mixture, all of the chicken strips, and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham strips.

Cover and bake at 350-degrees for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake another 5 minutes or until cheese is melted. Let stand for 15 minutes before cutting.

Serves 8-10.

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