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1
Preheat oven to 350.
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2
Place broth and 1/4 tspn pepper in a large skillet over medium high heat, and bring to boil.
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3
Add chicken, cover reduce heat, and simmer for 10 minutes or until chicken is done.
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4
Remove chicken from pan with a slotted spoon, set aside.
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5
(Skip this step if using a rotisserie chicken).
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6
Combine milk, flour, and remaining 1/4 tspn pepper in a bowl.
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7
Stir well with a whisk until smooth.
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8
Add milk mixture to chicken broth in pan.
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9
Bring mixture to a boil over medium-high heat, stirring constantly.
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10
Cook one minute, or until mixture thickens, stirring constantly.
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11
Add 1 cup cheese and parsley, stirring until cheese melts.
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12
(If using rotisserie chicken, add to sauce now).
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13
Spread 1 cup sauce over bottom of a 13x9 inch baking dish coated with cooking spray.
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14
Arrange 3 lasagna noodles over the sauce.
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15
Spoon 3/4 cup sauce evenly over noodle tops.
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16
Top evenly with 1/3 ham and 1/3 chicken.
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17
Repeat layers twice, ending with noodles.
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18
Top with remaining sauce.
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19
Sprinkle evenly with with remaining 1/2 cup cheese.
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20
Cover with foil very lightly coated with cooking spray, bake at 350 for 30 minutes.
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21
Remove and discard foil, bake 10 minutes or until the cheese lightly browns.
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22
Sprinkle with parsley if desired.
