Chicken Ham Lasagna

Not the quickest meal, but so yummy.


image from cookinglight.com

2 cups fat-free, less-sodium chicken broth
½ teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour
1 ½ cups (6 ounces) freshly grated Parmesan cheese, divided
¼ cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8 ounces)
8 ounces thinly sliced 96% fat-free deli ham, chopped
Chopped fresh parsley (optional)

1. Preheat oven to 350.

2. Place broth and ¼ tsp pepper in a large skillet 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; set aside.

3. Combine milk, flour, and remaining ¼ tsp. pepper; stir with a whisk until smooth. Add milk mixture to broth in pan. Bring to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens (usually takes me as much as 10 minutes), stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.

4. 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 ¾ cup sauce evenly over noodles. Top evenly with one-third of ham and one-third of chicken. Repeat with remaining sauce. Sprinkle evenly with remaining ½ cup cheese.

5. Cover with foil very lightly coated with cooking spray; bake at 350 for 30 minutes. Remove and discard foil; bake an additional 10 minutes or until cheese is lightly browned. Sprinkle with parsley if desired.

Yield: 8 Servings.