Marlene Maurer • Lakewood, Colo.
March 6, 2008

2 c. Chicken broth
1/2 t. Black pepper
1 lb. Chicken breast, skinless, boneless, bite
sized pieces
3 c. Milk, 1 percent
1/3 c. Flour
1 1/2 c. Parmesan cheese, grated
1/4 c. Parsley, fresh, chopped

12 No-cook lasagna noodles
8 oz. Ham, thinly sliced, chopped
Parsley for garish

Preheat oven to 350 degrees.
Place broth and 1/4 t. pepper in a large skillet over medium-high heat; bring to boil.
Add chicken, cover and reduce heat to simmer for 10 minutes or until chicken is done; remove chicken when done.
Combine milk, flour and remaining 1/4 t. pepper in a bowl; whisk until smooth.
Add milk mixture to broth and bring to a boil, stirring constantly until mixture thickens; remove from heat.
Add parsley and 1 cup cheese; stirring until cheese melts.
Spread 1 c. sauce over bottom of a greased 13-by-9-inch baking dish.
Arrange 3 lasagna noodles over sauce.
Spoon 3/4 cup sauce evenly over noodles.
Top evenly with 1/3 of the ham and 1/3 of the chicken.
Repeat layers twice, ending with noodles.
Top with remaining sauce.
Sprinkle evenly with remaining cheese.
Cover with foil, very lightly coat with cooking spray.
Bake for 30 minutes.
Remove and discard foil; bake additional 10 minutes or until cheese is lightly brown.
Sprinkle with parsley.