Chicken and Ham Lasagna Recipe

Ingredients

• 3/4 pound fresh mushrooms, sliced
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1-2/3 cups milk
• 1 can (14-1/2 ounces) chicken broth
• 1 package (16 ounces) frozen chopped broccoli, thawed and drained
• 2/3 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 12 lasagna noodles, cooked and drained
• 2 cups cubed fully cooked ham
• 2 cups (8 ounces) shredded Swiss cheese
• 2 cups cubed cooked chicken

Directions

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
• Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
• Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Chicken and Ham Lasagna published in Taste of Home June/July 2003, p37