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Chicken and Ham Lasagna

 Chicken and Ham Lasagna
This creamy version of lasagna goes over great at community get-togethers. My husband doesn't like broccoli, so I often substitute zucchini and yellow squash from our garden. I precook the squash before adding it to the mushroom mixture. -Pamela Grady, Inman, South Carolina
12 ServingsPrep: 25 min. Bake: 35 min. + standing


  • 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


  • 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

2 of 2

Chicken and Ham Lasagna (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 362 calories, 16 g fat (8 g saturated fat), 68 mg cholesterol, 754 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein.
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