Keeping up cookbook. What else can I say?
10 lasagna noodles, cooked and drained
1/4 cup butter
1/3 cup flour
1 TBsp minced dehydrated onion
1/4 tsp garlic powder
1/4 tsp pepper
2 cups reduced-sodium chicken broth
1 cup milk
1 cup grated fresh parmesan cheese, divided
1 cup fresh, sliced mushrooms, cooked in microwave and drained
1/2 pound asparagus, cut in small pieces and blanched
3 cups cooked and cubed chicken
2 cups (8 oz) shredded mozzarella cheese
Melt butter in large saucepan over medium heat. Blend in flour, dried onion, garlic powder and pepper. Add broth and milk. Cook and stir until bubbly and thickened. Add half of the parmasan cheese and stir until melted.
Pread 1/2 cup of the sauce in the bottom of a greased 9x13 pan. Stir mushrooms into remaining sauce. Lay 1/2 of the noodles in the pan. Top with half of the chicken, half of the asparagus, half of the mozzarella cheese, and half of the sauce. Repeat for second layer. Sprinkle with remaining 1/2 cup parmasan. Bake uncovered at 350 degrees for 35 minutes or until heated through.