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Submitted by: Monica Wilkinson from Burton, SC
Originally shared on the web 02/28/2011

1/4 c. butter
1/4 c. all-purpose flour
1 T. chicken bouillon granules
pepper to taste
1/2 t. Italian seasoning
2 c. milk
2 c. shredded Italian-blend cheese
1 c. cooked chicken, diced
2 c. broccoli flowerets, cooked
4 strips prepared lasagna, divided

Melt butter in a saucepan over medium-low heat; stir in flour, bouillon, pepper and Italian seasoning. Gradually stir in milk; cook and stir until thickened. Add cheese; stir until melted. Mix in chicken and broccoli. Spread 1/2 cup mixture in the bottom of an 8"x8" baking pan sprayed with non-stick vegetable spray. Top with half the lasagna. Top with half the remaining sauce; repeat layers. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Serves 4 to 6.