Chicken Ham Lasagna

Ingredients

• 1 (4 ounce) can chopped mushrooms, drained

• 1 large onion, chopped
• 1/4 cup margarine
• 1/2 cup flour
• 2 teaspoons seasoning salt
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 1 teaspoon ground nutmeg

• 1 (14 ounce) can chicken broth
• 2 cups half-and-half cream

• 1 (3 ounce) package grated parmesan cheese

• 1 (16 ounce) package frozen broccoli florets, thawed
• 9 lasagna noodles, cooked, and drained
• 2 cups diced ham

• 1 (12 ounce) package shredded monterey jack cheese, divided
• 2 1/2 cups shredded cooked chicken breasts

Directions

1. 1

   Saute onion, and mushrooms in margarine in a large skillet.

2. 2

   On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.

3. 3

   Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.

4. 4

   Gradually stir in parmesan cheese.

5. 5

   Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.

6. 6

   Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.

7. 7

   Gradually, pour remaining cream- broccoli mixture over cheese.

8. 8

   Bake at 350 degrees for 45 minutes, or until bubbly.

9. 9

   Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.