Chicken Lasagna Rolls

Ingredients

• 6 cups broccoli frozen thawed drained chopped
• 3 tablespoons butter 
• 3 cups roasted chicken diced cooked
• 14 ounces chicken broth canned
• 12  lasagna noodles cooked drained
• 0.8 cup breadcrumbs dry
• 2  eggs lightly beaten
• 3 tablespoons flour all-purpose
• 0.3 cup parsley fresh minced
• 1 cup milk 
• 6 ounces monterrey jack cheese shredded
• 1 small onion chopped
• 6.5 ounces pimientos diced drained
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• toothpicks
• kitchen thermometer

Directions

1. In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat; stir in cheese.
3. Pour 1/3 cup each into two greased 8-in. square baking dishes; set aside.
4. In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired.
5. Spread about 1/2 cup over each noodle.
6. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks.
7. Place six roll-ups curly end down in each baking dish. Top with remaining cheese sauce.
8. Cover and freeze one casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks.
9. To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight.
10. Bake as directed.