*** If you have on hand any shredded NOT GRATED parmasan or mozzarella… put it on top of the lasagna the last 5 minutes of baking. My husband stacked them in the freezer after they were only 1/2 way frozen so some of the juice came out of the pan and ALL OVER the inside of my freezer. It would have been just a few tablespoons from everyone’s pan. Just enough to totally expose the top layer of noodles. It should still cook fine if left covered and sprinkled with some cheese at the end. ***
3 whole chicken breasts (bone in) – sometimes I use 1 1/2 pounds boneless breasts 1/2 cup chicken broth
1 lb. lasagna noodles
1/2 lb. shredded ham (lunchmeat cut thin) – I also use leftover spiral or honey ham
fresh or dried parsley
1 and 1/8 cups butter
11 T. flour
3 cups milk
2 and 1/4 cups heavy cream or half and half
1 and 1/2 cups reserved broth, strained (use canned chicken broth if not enough)
2 and 1/4 cups parmesan cheese (or parmesan and romano combined)
1 t. salt
Cook chicken in pan or dutch oven with 1/2 cup broth and small amount of water. Cool and cut into bite size pieces. SAVE BROTH.
Cook box of noodles with 1 tsp. salt and 1 TBS. Oil. Drain and spread on wax paper.
Melt butter, add flour, cook and stir slowly, add milk-cream and reserved broth. Cook till boiling, stirring constantly. Add cheese and parsley.
Butter 9×13 pan. Spread a little sauce on bottom of pan and layer noodles (about 6), sauce, chicken, ham. Repeat 3 times ending with sauce.
Bake at 350 for 30 minutes uncovered, longer if pre-made and refrigerated.
To freeze: Assemble in foil pans and wrap.
To serve: Thaw out in fridge and bake as directed for about 60 minutes.
(This makes ALOT, actually more then 1 9×13 pan, so I usually make 3 little pans of this instead of 1 big one)