Ingredients
3/4 pound fresh mushrooms, sliced1 large onion, chopped1 large green pepper, chopped1/4 cup butter1/2 cup all-purpose flour1-2/3 cups whole milk1 can (14-1/2 ounces) chicken broth1 package (16 ounces) frozen chopped broccoli, thawed and drained2/3 cup grated Parmesan cheese1/2 teaspoon salt1/4 to 1/2 teaspoon white pepper1/8 teaspoon ground nutmeg12 lasagna noodles, cooked and drained2 cups cubed fully cooked ham2 cups shredded Swiss cheese2 cups cubed cooked chicken
Preparation
In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
Spread 2 cups broccoli mixture in a greased 13x9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.
