Community Recipe
from [psfreeman]

Broccoli Chicken Lasagna (mushrooms and ham)

Recipe published in Casserole Cookbook.

  • Yield: 12 servings
  • Prep time: 20 Minutes
  • Cook time: 50 Minutes
  • Stand: 15 Minutes


  • 1/2 pound(s) sliced fresh mushrooms
  • 1 large onion, chopped
  • 1/4 cup(s) butter, cubed
  • 1/2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1/8 teaspoon(s) ground nutmeg
  • 1 14 1/2-ounce can(s) chicken broth
  • 1 3/4 cup(s) milk
  • 2/3 cup(s) grated Parmesan cheese
  • 1 16-ounce package(s) frozen broccoli cuts, thawed
  • 9 lasagna noodles, cooked and drained
  • 1 1/3 cup(s) julienned fully cooked ham, divided
  • 2 cup(s) (8 ounces) shredded Monterey Jack cheese, divided
  • 2 cup(s) cubed cooked chicken


• In a large skillet, saute mushrooms and onion in butter until tender. Stir in the flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through.

• Spread 1/2 cup broccoli mixture in a greased 13-in. x 9-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 of the remaining broccoli mixture, all of the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.

• Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

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Broccoli Chicken Lasagna (mushrooms and ham) Recipe