3 to 4 c. chicken, cooked & cut up
2 c. chicken broth
1 1/2 lbs. fresh mushrooms, sliced
1 med. onion, diced
1 garlic clove, minced
2 (15 oz.) cans tomato sauce
1 (16 oz.) pkg. lasagna noodles
1 c. flour
3 c. milk
2 (10 oz.) pkgs. frozen chopped broccoli
1 c. grated Parmesan
1 (8 oz.) pkg. Mozzarella cheese, sliced

TOMATO SAUCE: Saute' mushrooms, onion and garlic in butter. Cook until tender. Add tomato sauce and 1/4 teaspoon salt, and 1/4 teaspoon pepper.

BROCCOLI MIXTURE: Melt 6 tablespoons of butter in saucepan, stir in flour until smooth. Gradually stir in milk, chicken broth and salt and pepper to taste. Cook until thick and smooth. Add cut up chicken, broccoli & Parmesan. Cook lasagna noodles as directed. Layer tomato sauce, noodles and broccoli in 9 x 13 inch casserole. Top with Mozzarella cheese. Cover with foil and bake 30 to 40 minutes in 375 degree oven.