North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 3 of 30

Print | 3X5 | 4X6 | Full Page |

Chicken And Ham Lasagna

16 ounces lasagna noodles
1/2 cup plus 2 tablespoons butter or margarine
4 ounces fresh mushrooms, sliced
3 tablespoons onion
2/3 cup flour
3 cups chicken broth
1 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3/4 cup Parmesan cheese, divided
10-ounce package frozen cut asparagus or broccoli, thawed and drained
12 ounces thinly sliced, cooked chicken
8 ounces thinly sliced, cooked ham
2 cups (8 ounces) shredded Mozzarella cheese
10-ounce package frozen asparagus spears, optional for garnish

Cook noodles according to package directions; drain. In saucepan, sauté mushrooms and onions using 2 tablespoons butter; set vegetables aside. Melt 1/2 cup butter; blend in flour. Slowly add chicken broth and milk. Add garlic powder and pepper. Cook over medium heat until bubbly, stirring constantly. Add sautéed vegetables and 3/4 cup Parmesan cheese.

Spread a small amount of the sauce in a greased 13 x 9 x 2 inch pan. Layer 1/3 of the noodles, 1/2 of the asparagus, chicken, ham and Mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake at 350 degrees for 45-50 minutes or until bubbly. (If asparagus garnish is desired, remove casserole after baking 35 minutes and garnish. Bake an additional 10 minutes.) Let stand 10 minutes before cutting.

Nutritional Information