Ingredients
1 small onion, chopped3 tablespoons butter3 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth1 cup whole milk1-1/2 cups shredded Monterey Jack cheese3 cups diced cooked chicken6 cups frozen chopped broccoli, thawed and drained2 large eggs, lightly beaten3/4 cup dry bread crumbs1 jar (6-1/2 ounces) diced pimientos, drained1/4 cup minced fresh parsley1/2 teaspoon salt, optional12 lasagna noodles, cooked and drained
Preparation
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes; set aside.
In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks.
Place 6 roll-ups curly end down in each baking dish. Top with remaining cheese sauce.
Cover and freeze 1 casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks.
To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed.
