12 curly lasagna noodles

SAUCE:

3 tbsp. butter
1 sm. onion
3 tbsp. flour
1 c. half & half
1 can chicken broth
1 1/2 c. shredded Monterey Jack Cheese

FILLING:

3 c. chopped cooked chicken
2 pkg. frozen chopped broccoli
2 lg. eggs, lightly beaten
1 jar chopped pimentos, drained
3/4 c. fresh bread crumbs
1/4 c. minced parsley
1/4 tsp. salt
1/8 tsp. ground nutmeg

Cook noodles, drain. Lay flat.

Make sauce: In medium saucepan melt butter, add onion; saute until tender. Whisk in flour until blended. Remove from heat. Whisk in half and half, and broth until blended. Bring to a boil; stirring constantly. Boil 1 minute. Remove from heat and add cheese. Stir until smooth.

Make filling: In medium bowl; mix filling ingredients with 3/4 cup sauce. Set aside. Pour 1/3 of sauce in 2 quart shallow baking dish. Spread filling mixture over each noodle. Starting from short end roll-up noodles.

Place rolls curly end down in prepared dish. Top with remaining sauce. Cover with foil. Bake 45 minutes at 350 degrees.