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Broccoli Chicken Lasagna

TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing YIELD: 12 servings.
As a working mother with four children, I often prepare casseroles. This lasagna recipe doesn't have tomato sauce—just lots of chicken, ham and cheese.—Dawn Owens, Palatka, Florida

Ingredients

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

Directions

  • 1. Preheat oven to 350°. In a 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. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through.
  • 2. Spread 1/2 cup broccoli mixture in a greased 13x9-in. 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, half the remaining broccoli mixture, all the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
  • 3. Cover and bake 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

Nutrition Facts

1 piece: 326 calories, 16g fat (9g saturated fat), 64mg cholesterol, 703mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 22g protein.

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