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Title: Chicken and Ham Lasagna
Categories: Asparagus Broccoli Cheese Chicken Ham
Yield: 8 Servings
| 8 | oz | Lasagna noodles |
| 1/4 | c | Margarine |
| 1/3 | c | Flour |
| 1 | tb | Dry minced onion |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Pepper |
| 2 | c | Chicken broth |
| 1 | c | Milk |
| 1/2 | c | Grated Parmesan cheese |
| 4 | oz | Canned mushroom pieces |
| 1 | pk | Frozen asparagus or cut broccoli, thawed |
| 2 | c | Cubed cooked chicken or turkey |
| 6 | oz | Mozzarella cheese, sliced |
| 1 1/2 | c | Cubed cooked ham |
| 1/2 | c | Grated Parmesan cheese |
Cook lasagna noodles according to package directions. Rinse and drain. In saucepan, melt margarine. Blend in flour, onion, garlic powder and pepper. Add chicken broth and milk. Cook and stir until bubbly. Stir in 1/2 c. of grated parmesan cheese and mushroom pieces. In 13x9" pan layer half of noodles, asparagus or broccoli, chicken or turkey and mozzarella cheese. Top with half of sauce. Add cubed cooked ham, rest of noodles, rest of sauce and second half cup of Parmasan cheese. Bake at 350 f. for 35 mins. Let stand for 10 mins. before cutting. Can be made ahead, refrigerated and bake for 45-55 mins.
NOTES : Can use leftover chicken and ham.
Recipe by: Temptations/Junion League of Lansing MI. cookbook, 1984
From: Roberta Banghart Date: Sun, 29 Dec 1996 13:36:33 -0500
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