Broccoli Chicken Lasagna
by Kristie Scott
serves: 4
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different twist on lasagna |
Ingredients: |
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1/2 pd |
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sliced fresh mushroom |
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1 lg. |
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onion |
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1/4 cup |
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butter |
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1/2 cup |
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flour |
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1/2 tsp. |
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salt |
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1/4 tsp. |
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pepper |
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1/8 tsp. |
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nutmeg |
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1 can |
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chicken broth 14 1/2 oz. |
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1 3/4 cup |
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milk |
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2/3 cup |
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grated parmesan cheese |
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1 pkg |
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frozen broccoli cuts, thawed |
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9 |
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lasagna noodles |
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1 1/3 cup |
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julienned fully cooked |
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2 cups |
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shredded Monterey Jack cheese |
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2 cups |
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cubed chicken |
Directions: |
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In a large skillet, saute 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 9X13 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 of the monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham. Cover and bake at 350 for 45-50 minutes until bubbly. Sprinkle with remaining cheese and bake for five more minutes. Let stand 15 minutes before cutting.
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