Broccoli Chicken Lasagna

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

1. Preheat oven to 350u0b0. In a large skillet, saute mushrooms and onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through.
2. Spread 1/2 cup broccoli mixture in a greased 13x9-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 the remaining broccoli mixture, all the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
3. Cover and bake 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

mushrooms, onion, butter, allpurpose, salt, pepper, ground nutmeg, chicken broth, milk, parmesan cheese, frozen broccoli cuts, lasagna noodles, ham, shredded monterey jack cheese, chicken

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