3 1/2 half chicken breast
1 1/4 c. chicken broth
1 c. water
1 tbsp. salt
1/4 c. cooking oil
1 lb. lasagna noodles
1/4 lb. sliced ham

SAUCE:

3/4 c. butter
7 1/2 tbsp. flour
2 c. milk
1 1/2 c. heavy cream
1 c. reserved broth
1/2 tsp. rosemary
1/2 tsp. tarragon
1/2 tsp. salt
Dash nutmeg
1 1/2 c. Parmesan cheese

Cook chicken in large pan. Combine broth and water, boil 1/2 hour until tender. Cut in small pieces. Reserve one cup of broth for sauce. Prepare lasagne noodles, 3 quarts water and boil. Add salt, oil and noodles. Cook until done, drain, dry. Prepare sauce. In large saucepan, melt butter, blend in flour and cook, stirring 3 minutes. Add milk, cream, reserved broth, stirring until it boils and thickens. Add seasonings, remove from heat. Stir in cheese. Lightly butter 9 x 13 baking dish. Layer noodles, sauce, chicken, ham 3 times. Finish off with layer of noodles and sauce. May sprinkle top with Mozzarella cheese and cover with foil. Bake at 350 degrees for 20-25 minutes. Top with parsley.