12 curly lasagna noodles (about 8 oz.)

SAUCE:

3 tbsp. butter
1 sm. onion, chopped
3 tbsp. all-purpose flour
1 c. Half and half
1 can (about 14 oz.) chicken broth
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1/4 tsp. salt

FILLING:

3 c. chopped cooked chicken
2 (10 oz. each) pkgs. frozen chopped broccoli, thawed and drained
2 lg. eggs, lightly beaten
1 (6 1/2 oz.) jar chopped pimentos, drained
3/4 c. fresh bread crumbs
1/4 c. minced parsley
1/4 tsp. ground red pepper
1/4 tsp. salt
1/8 tsp. ground nutmeg

1. Cook noodles as package label directs. Drain; lay flat.

2. Make sauce: In medium saucepan, over medium-high heat, melt butter. Add onion; saute until tender, about 3 minutes. Whisk in flour until blended; cook 1 minute or until bubbly. Remove pan from heat; whisk in Half and Half and broth until blended. Bring to boiling, stirring until thickened; boil 1 minute. Remove from heat; stir in cheese and salt, stirring until smooth.

3. Making filling: In medium bowl, mix filling ingredients with 3/4 cup sauce. Set aside. Pour one-third of sauce into 2 quart shallow baking dish and set aside.

4. Spread filling mixture over each noodles, dividing evenly. Starting from a short end, roll up noodles, jelly-roll fashion. Place rolls, curly end down, in prepared dish. Top with remaining sauce. Cover with aluminum foil; bake 45 minutes until heated through. Makes 6 servings.