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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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As a working mother with four children, I often prepare casseroles. This lasagna recipe doesn't have tomato saucejust lots of chicken, ham and cheese.Dawn Owens, Palatka, Florida Ingredients:
1/2 pound sliced fresh mushrooms |
1 large onion, chopped |
1/4 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1 can (14-1/2 ounces) chicken broth |
1-3/4 cups milk |
2/3 cup grated parmesan cheese |
1 package (16 ounces) frozen broccoli cuts, thawed |
9 lasagna noodles, cooked and drained |
1-1/3 cups julienned fully cooked ham, divided |
2 cups (8 ounces) shredded monterey jack cheese, divided |
2 cups cubed cooked chicken |
Directions:
1. 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.
2. Spread 1/2 cup broccoli mixture in a greased 13-in. x 9-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, half of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
3. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
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