Chicken Ham Lasagna

16 ingredients
9 steps

Ingredients

  • 1 (4 ounce) can chopped mushrooms, drained
  • 1 large onion, chopped
  • 1/4 cup margarine
  • 1/2 cup flour
  • 2 teaspoons seasoning salt
  • 1 tablespoon white pepper
  • 1 tablespoon black pepper
  • 1 teaspoon ground nutmeg
  • 1 (14 ounce) can chicken broth
  • 2 cups half-and-half cream
  • 1 (3 ounce) package grated parmesan cheese
  • 1 (16 ounce) package frozen broccoli florets, thawed
  • 9 lasagna noodles, cooked, and drained
  • 2 cups diced ham
  • 1 (12 ounce) package shredded monterey jack cheese, divided
  • 2 1/2 cups shredded cooked chicken breasts

Directions

  1. 1
    Saute onion, and mushrooms in margarine in a large skillet.
  2. 2
    On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.
  3. 3
    Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.
  4. 4
    Gradually stir in parmesan cheese.
  5. 5
    Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.
  6. 6
    Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.
  7. 7
    Gradually, pour remaining cream- broccoli mixture over cheese.
  8. 8
    Bake at 350 degrees for 45 minutes, or until bubbly.
  9. 9
    Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.

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