Photo by: Taste of Home
1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 cup milk
1 1/2 cups shredded Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed and drained
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6 1/2 oz.) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 teaspoon salt, optional
12 lasagna noodles, cooked and drained
In a large sauce pan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cheese. Pour 1/3 cup each into two greased 8 in. square baking dishes; set aside.
In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks.
Place six roll-ups curly end down in each baking dish. Top with the remaining cheese sauce.
Cover and freeze one casserole for up to 3 month. Cover and bake second casserole at 350 degrees for 40 minutes. Uncover; bake 5 minutes longer. Discard the toothpicks.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator for 8 hours. Bake as directed.
Pg. 44 Taste of Home Fall 2010 Magazine
Serve with salad and bread! A few tips if you want to make this. Cook 2-4 extra lasagna noodles; you will have enough mixture to fill a few extras. Also – if you are doubling it, make sure you have a REALLY big bowl for the mixture. Plan some time to make this. I think just rolling them up took me 30 minutes to make 6 small pans. Hopefully they turn out really yummy!
