Chicken Lasagna
Crystal Miller

7 to 9 boneless, skinless chicken thighs (or equivalent breast pieces), cooked and cubed
1 16oz package frozen broccoli (or 4 cups chopped, fresh broccoli pieces), cooked
3 large eggs
1 T Dijon style mustard
salt and pepper, to taste
½ of a large onion, chopped
½ c chopped mushrooms
olive oil
2 c mozzarella cheese, or less (also optional)
8 to 10 whole wheat or spinach lasagna noodles, cooked

Chicken Lasagna Sauce (recipe follows) (Hint: This sauce can be prepared while you are cooking your chicken, broccoli and noodles in preparation for this recipe)

In a large bowl combine cooked and cubed chicken, cooked broccoli, eggs, mustard, salt and pepper. In a frying pan sauté onions and mushrooms in a small amount of olive oil. Add sautéed onions and mushrooms to the chicken mixture.

Set this aside and prepare sauce.

In a 9x13 pan put a layer of lasagna noodles to cover the bottom of the pan. Put half of the chicken mixture on top of the noodles. Spoon half the sauce over the chicken and then half the cheese. Repeat layers and cover loosely with foil and bake in a 350 degree oven for 30 minutes or until everything is hot and bubbly. You can remove the foil during the last 10 minutes, if desired.

Serve this with French bread and a nice big green salad!!

Chicken Lasagna Sauce
½ c butter (1 cube or stick)
½ cup ww flour
4 cups milk
2 chicken boullion cubes
1 t (heaping) chopped garlic
½ t onion powder
½ t dried parsley
½ t salt
½ t seasoning salt
½ t pepper

In a sauce pan over medium high heat, melt butter. Add flour. Stir and cook until smooth and thick. Reduce heat to medium and add milk all at once and stir with wire whisk combine well. Add spices and continue cooking and stirring until mixture thickens up and comes to a boil. Remove from heat and set aside to use in Chicken Lasagna.



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