Ingredients
1/2 pound sliced fresh mushrooms1 large onion, chopped1/4 cup butter, cubed1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg1 can (14-1/2 ounces) chicken broth1-3/4 cups whole milk2/3 cup grated Parmesan cheese1 package (16 ounces) frozen broccoli cuts, thawed9 lasagna noodles, cooked and drained1-1/3 cups julienned fully cooked ham, divided2 cups shredded Monterey Jack cheese, divided2 cups cubed cooked chicken
Preparation
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.
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.
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.
