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Broccoli Chicken Lasagna Recipe

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This recipe for Broccoli Chicken Lasagna is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb sliced fresh mushrooms
1 large onion, chopped
1/4 c butter cubed
1/2 c flour
1/2 t salt
1/4 t black pepper
1/8 t nutmeg
14.5 oz can chicken broth
1 3/4 c milk
2/3 cup grated Parmesan cheese
16oz frozen broccoli cuts thawed
9 lasagna noodles cooked and drained
1 1/3 julienned cooked ham divided
2 c (8oz) shredded Monterey jack cheese divided
2 c cubed cooked chicken
Directions:
Directions:
In large skillet saute mushrooms and onion in butter until tender. Stir in flour, salt, pepper, and nutmeg until blended. Gradually stir in broth and milk and 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 13x9" baking dish. Preheat oven to 350ºF. Layer with 3 noodles, 1/3 remaining broccoli mixture, 1 cup ham and 1 cup Monterey jack cheese. Top with 3 noodles, half the remaining broccoli mixture, all of the chicken, and half cup Monterey jack cheese. Top with remaining noodles, broccoli mixture, and ham.

Cover and bake for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey jack cheese, bake 5 more minutes or until cheese is melted. Let stand for 15 minutes before serving.

 

 

 

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