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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad. Ingredients:
9 lasagna noodles |
1/4 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1 tablespoon minced dried onion |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
2 cups chicken or turkey broth |
1 cup milk |
1 cup grated parmesan or romano cheese, divided |
1 can (4 ounces) sliced mushrooms, drained |
1 package (10 ounces) frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained |
2 cups cubed cooked chicken or turkey |
1 package (6 ounces) sliced or shredded mozzarella cheese |
6 ounces thinly sliced cooked ham, chopped |
Directions:
1. Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13-in. x 9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 8-10 servings.
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