Chicken and Ham Lasagna (Taste of home)

12 servings

• ¾ pounds fresh mushrooms, sliced
• 1 large onion, chopped
• 1 large green pepper, chopped
• ¼ cup butter or margarine
• ½ cup all-purpose flour
• 1½ cups milk
• 1 can (14½ oz) chicken broth
• 1 package (16 ounces) frozen chopped brocoli, thawed and drained
• ¾ cup grated parmesan cheese
• Pinch of each, salt and pepper
• Pinch of nutmeg
• 12 lasagna noodles, cooked and drained
• 2 cups cubed fully cooked ham
• 2 cups shredded swiss cheese
• 2 cups cubed cooked chicken

1. In a large skillet, saute mushrooms, onion and green pepper in butter until tender.
2. Stir in flour until blend; gradually add milk and broth, bring to a boil.
3. Cook and stir for 2 minutes or until thickened ; stir in brocoli, parmesan, salt, pepper and nutmeg.
4. In a greased 13-in. x 9-in. x 2-in. baking dish, spread 2 cups brocoli mixture ; top with four noodles, overlapping if needed.
5. Layer with 2 cups brocoli mixture, 1½ cup ham, ½ cup swiss cheese, four noodles, 2 cups brocoli mixture, chicken, ½ cup swiss cheese, four noodles and remaining brocoli mixture, swiss cheese and ham.
6. Cover and bake at 350F for 35-45 minutes until heated through.
7. Let stand 15 minutes before cutting.

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