Broccoli Chicken Lasagna
by Kristie Scott
serves: 4
|
|
|
|
| |
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 |
| |
9 |
|
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.
|
|
