Saturday, July 02, 2005

Chicken-Ham Lasagna

Chicken-Ham Lasagna(Adapted from CL)

2 cups chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups milk
1/3 cup all-purpose flour
1/8 teaspoon cayenne pepper
6 ounces freshly grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
12 cooked lasagna noodles, divided
8 ounces thinly sliced deli ham, chopped, divided

Preheat oven to 350

In a large skillet, heat broth and 1/4 teaspoon pepper over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon.

In a medium bowl, whisk to combine the milk, flour, cayenne, and remaining 1/4 teaspoon pepper. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook about 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.

Lightly coat a sheet of foil with cooking spray and cover the baking dish. Bake for 30 minutes. Remove foil and continue to cook for 10 minutes or until the cheese lightly browns.

Serves 6-8

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