Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

1 1/2 pounds boneless, skinless, chicken breast
1/2 cup chicken broth
1 pound lasagna noodles
1 teaspoon salt
1 tablespoon vegetable oil
8 ounces shredded ham
parsley

Sauce:
1 1/8 cups butter
11 tablespoons all purpose flour
3 cups milk
2 1/4 cups half and half
1 1/2 cups chicken broth
2 1/4 cups grated Parmesan cheese
1 teaspoon 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 lasagna noodles with salt and
oil. Drain and spread on waxed paper. Melt butter, add
flour, cook and stir slowly; add milk, half and half
and broth. Cook until boiling, stirring constantly.
Add cheese and parsley. Grease a 9 x 13 inch pan.
Spread a little sauce on bottom of pan and layer
noodles, about 6, sauce, chicken and ham. Repeat 3
times ending with sauce. Bake at 350F for 30 minutes
uncovered.

Serves 12.