Chicken Lasagna Divan
- 9 pieces RONZONI HEALTHY HARVEST Lasagna, uncooked
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 3 cups milk
- 2 cups (8 ounces) shredded provolone cheese
- 16 ounces frozen chopped broccoli, thawed, divided
- 3 cups chopped cooked chicken, divided
- 1 1/2 cups (8 ounces) chopped smoked ham
- 3/4 cup grated Parmesan cheese, divided
- Cook pasta according to package directions. Meanwhile, in medium saucepan, melt butter. Add onion; cook until tender. Blend in flour, pepper and salt. Gradually stir in milk, blending until smooth. Heat to boiling; reduce heat. Cook until thickened, stirring frequently. Remove from heat; blend in provolone cheese until melted. Heat oven to 350u0b0. In 13- x 9- x 2-inch baking dish, spread 1/2 cup cheese sauce. Arrange 3 pasta pieces lengthwise over sauce. Top pasta with 1 cup sauce, 2 cups broccoli, 1 1/2 cups chicken and 3/4 cup ham. Sprinkle with 2 tablespoons Parmesan cheese. Repeat layers, beginning and ending with pasta. Top with remaining sauce and cheese. Bake, uncovered, 30 minutes or until bubbly. Let stand 10 minutes before cutting.
ronzoni, butter, onion, allpurpose, ground black pepper, salt, milk, provolone cheese, broccoli, chicken, ham, parmesan cheese
Taken from www.myrecipes.com/recipe/chicken-lasagna-divan (may not work)