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Chicken & Broccoli Lasagna (9/24/2010)

Chicken & Broccoli Lasagna

1 medium Onion, chopped
1 pkg. fresh mushrooms, sliced
¼ cup butter
½ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
1 tsp. basil
1 tsp. parsley
1/8 tsp. ground nutmeg
1 14.5 oz. can chicken broth
1 ¾ cup milk
2/3 cup grated Parmesan cheese
1 16 oz. pkg. frozen broccoli cuts, thawed
9 Lasagna noodles, cooked and drained
1 8 oz. pkg. ham slices
2 8 oz. pkgs. Chicken strips, chopped
2 cups shredded Monterey Jack cheese, divided

In a large skillet, sauté mushrooms and onion in butter until tender. Stir in the flour, salt, pepper, basil, parsley, and nutmeg until blended. Gradually stir in chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese, and broccoli; heat through.

Spray a 9 x 13-inch casserole dish with cooking spray. Spread ½ cup broccoli mixture over the bottom of dish. Layer with three noodles, a third of the remaining broccoli mixture, ¾ package ham strips and 1 cup Monterey Jack cheese. Top with three noodles, half the remaining broccoli mixture, all of the chicken strips, and ½ cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham strips.

Cover and bake at 350-degrees for 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake another 5 minutes or until cheese is melted. Let stand for 15 minutes before cutting.

Serves 8-10

John Morrel Chicken strips and Ham Strips are on sale at Cremer's, 2 8 oz. pkgs. for $1. Special good through 9-26-2010 or while supplies last.

This week's recommended wine from Van's Liquor Store in East Dubuque-Gabbiano Chianti, 750 ml. bottle, $4.99 through 9-27-2010.



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