3 to 3 1/2 lb. chicken
2 celery stalks cut in half
1 carrot cut in half
3 tbsp. butter
1 1/2 lb. mushrooms, sliced
1 garlic, minced
1 carrot
1 onion, diced
1 lb. lasagne
1 c. flour
2 (10 oz.) pkg. frozen chopped broccoli thawed and squeezed dry
1 c. Parmesan cheese
1 (8 oz.) pkg. Mozzarella cheese
2 (15 oz.) cans tomato sauce
3 c. milk

About 2 hours before serving cook chicken in 5 quarts saucepot and add celery, carrot and 2 inches of water. Cook until tender. Cool. Reserve 2 cups broth.

Prepare tomato sauce. In 2 quart saucepan melt 3 tablespoons butter, add mushrooms, onions and garlic. Cook until tender, about 10 minutes. Stir in tomato sauce. Remove from heat. Remove chicken from bones and dice. Cook lasagne. While lasagne is cooking prepare broccoli mixture.

In 3 quart saucepan, melt 6 tablespoons butter, stir in flour until smooth, cook 1 minute. Stir in milk, reserved chicken broth and cook stirring constantly until thickened and smooth. Add diced chicken, broccoli and Parmesan cheese.

Remove from heat. Preheat oven to 375 degrees. In 14 x 10 inch pan evenly spread 1/2 of tomato sauce, top 1/3 of lasagne, 1/2 of broccoli mixture, another 1/3 of noodles, rest of broccoli mixture then top with rest of noodles, tomato sauce and all Mozzarella cheese. Cover pan with foil. Bake 35 to 40 minutes until hot. Makes 12 servings. Add salt and pepper.