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Broccoli Chicken Lasagna by Kristie Scott serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

different twist on lasagna

Ingredients:

1/2 pd

sliced fresh mushroom

1 lg.

onion

1/4 cup

butter

1/2 cup

flour

1/2 tsp.

salt

1/4 tsp.

pepper

1/8 tsp.

nutmeg

1 can

chicken broth 14 1/2 oz.

1 3/4 cup

milk

2/3 cup

grated parmesan cheese

1 pkg

frozen broccoli cuts, thawed

lasagna noodles

1 1/3 cup

julienned fully cooked

2 cups

shredded Monterey Jack cheese

2 cups

cubed chicken

Directions:

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.

Categories:

Main Dishes