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Categories:
butter mushrooms onion bell pepper all-purpose milk chicken broth broccoli florets Parmesan cheese salt white pepper ground nutmeg lasagna noodles chicken Swiss cheese
Viewed: 8 - Published at: 7 years agoIngredients
- 1/4 cup butter
- 12 fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1/2 cup all-purpose flour
- 1 2/3 cups milk
- 24 1/2 ounces canned chicken broth
- 1 (16 ounce) package frozen broccoli florets, thawed and drained (optional)
- 2/3 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 12 lasagna noodles, cooked and drained
- 2 cups cubed, cooked ham
- 2 cups cubed, cooked chicken
- 2 cups shredded Swiss cheese
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 13x9-inch baking dish with non-stick cooking spray.
- Heat butter in a skillet over medium heat.
- Stir in mushrooms, onion, and pepper.
- Cook until soft and tender.
- Sprinkle flour over vegetables, and stir to coat.
- Stir in milk and chicken broth.
- Cook until sauce thickens.
- Stir in broccoli, Parmesan, salt, pepper, and nutmeg.
- Cook until Parmesan is melted.
- Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss.
- Repeat layers 3 times.
- Cover with foil.
- Bake in a preheated oven 35 to 40 minutes.
