12 curly lasagna noodles

SAUCE:

3 tbsp. butter
1 sm. onion, chopped
3 tbsp. flour
1 c. half and half
1 can chicken broth
1 1/2 c. Monterey Jack cheese
1/4 tsp. salt

FILLING:

3 c. chopped cooked chicken
2 pkgs. frozen broccoli, chop, thawed & drained
1 jar pimiento, drained (opt.)
3/4 c. fresh bread crumbs
1/4 c. minced parsley
1/4 tsp. ground red pepper
1/4 tsp. salt
1/8 tsp. nutmeg

Cook noodles; drain. Lay flat. SAUCE: Melt butter, saute onion until tender. Whisk in the flour. Cook until bubbly. Remove from heat. Whisk in half and half and broth. Bring to a boil. Stir until thick. Cook 1 more minute. Remove from heat. Stir in cheese and salt. Stir until smooth.

Make filling. Mix in 3/4 cup sauce; set aside.

Pour 1/3 of remaining sauce in 2 quart baking dish. Set aside. Spread filling over each noodle. Roll up. Place curly side down in casserole. Top with remaining sauce. Cover with foil. Bake at 350 degrees for 45 minutes.