Artichoke Chicken Lasagna

• 2/3 cup butter, divided
• 1/3 cup all-purpose flour
• 1 teaspoon salt, divided
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 3 cups milk
• 1-3/4 pounds boneless skinless chicken breasts, cut into thin strips and halved
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
• 1 teaspoon dried thyme
• 9 lasagna noodles, cooked and drained
• 1 cup grated Parmesan cheese

1. In a large saucepan, melt 1/3 cup butter. Stir in the flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. In large a skillet, cook chicken in remaining butter until no longer pink. Stir in the artichokes, thyme and remaining salt; heat through.
3. In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.
4. Bake, uncovered, at 350u0b0 for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

butter, flour, salt, ground nutmeg, pepper, milk, chicken breasts, water, thyme, lasagna noodles, parmesan cheese

Taken from www.tasteofhome.com/recipes/artichoke-chicken-lasagna/ (may not work)