- 1 small onion, chopped
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
- 1 (14.5 ounce) can chicken broth
- 1 cup milk
- 1 1/2 cups shredded Monterey Jack cheese
- 3 cups diced cooked chicken
- 2 (10 ounce) packages frozen chopped broccoli, thawed and drained
- 2 eggs, beaten
- 3/4 cup dry bread crumbs
- 3 (2 ounce) jars diced pimiento, drained
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 12 lasagna noodles, cooked and drained
- In a saucepan, 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 bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. 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 remaining cheese sauce.
- Cover and freeze one casserole for up to 3 months. Cover and bake second casserole at 350 degrees F for 40 minutes. Uncover; bake 5 minutes longer. Discard the toothpicks before serving.