Tonight's dinner is going to use 1/4 of the chicken that we ate earlier. Trying to keep up with my leftovers is proving challenging.
Gluten Free Broccoli-Chicken Lasagna
1 stick butter
1 cup gluten free flour mix
1 T Chicken bouillon granules
pepper to taste
1 tsp Italian Seasoning
3 cups Milk
1 cup water
3 1/2 cups shredded Italian-blend Cheese
2 cups cooked chicken (diced)
3 cups broccoli flowerets, cooked
6 strips of Tinkyada GF Lasagna Noodles
Melt butter in a saucepan on medium / low. Stir in the flour, bouillon, pepper and Italian seasoning. Gradually stir in milk and water. Cook and stir until thickened. Add 2 cups cheese and stir until melted. Mix in chicken and broccoli. Spread 1/3 of the mixture onto the bottom of a 9x13" pan that has been sprayed with cooking oil. Top with 3 lasagna noodles. Put the next 1/3 of the mixture on the noodles. Place the next 3 noodles on top. Add remaining mixture and top with the 1 1/2 cups of cheese.
Bake at 350 degrees for 30-40 minutes.