Tuesday, May 15, 2012

Broccoli Chicken Lasagna

  • 1/2 lb fresh mushrooms, sliced
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 1/2 cup AP flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp gr nutmeg
  • 1 can (14 1/2 oz) chicken broth
  • 1 3/4 cups milk
  • 2/3 cup Parmesan cheese
  • 1 (16 oz) package frozen chopped broccoli, thawed
  • 9 lasagna noodles, (we use no-boil noodles)
  • 1 1/3 cups diced ham
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups cooked chicken, diced
  1. Saute mushrooms and onion in butter until tender.
  2. Gradually add flour, salt, pepper, and nutmeg until well blended
  3. Next stir in broth and milk, continue to mix well. Bring mixture to a boil. Stir while continuing to cook for an additional 2 minutes - or until mixture has thickened.
  4. Add Parmesan cheese and broccoli to sauce - remove from heat. Stir well.
  5. Preheat oven to 350 degrees F. Prepare baking dish with cooking spray.
  6. Begin layering lasagna by first spreading the bottom of the baking dish with the 1/2 cup of the thickened broccoli sauce.
  7. Layer 3 noodles on top of the broccoli mixture.
  8. Next top the noodles with 1/3 of the remaining sauce, 1 cup of ham, 1 cup of shredded Monterey Jack cheese, and 3 more lasagna noodles.
  9. Begin the next layer with 1/3 of the sauce mixture, all of the chicken, and 1/2 cup of the shredded cheese - then the 3 remaining lasagna noodles.
  10. Last, top the lasagna noodles with the remaining sauce and ham. Sprinkle any remaining cheese on last.
  11. Cover with foil, and bake in a 350 degree F oven for 45-50 minutes. Remove foil cover for the last 5-10 minutes to allow cheese to brown slightly.
  12. Remove from oven and allow lasagna to rest for 10 minutes before slicing or serving.

This recipe is being shared at the Old Fashioned Recipe Exchange over at Lil House on the Prairie Living - go check it out!!

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