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8 oz. lasagna noodles
1/4 c. butter
1/3 c. flour
1 Tbsp. minced dried onion
1/8 tsp. garlic powder
2 c. chicken broth
1 c. milk
1/2 c. grated Parmesan cheese
1 (3 oz.) can chopped
mushrooms, drained
1 (10 oz.) frozen cut
asparagus, thawed and
2 c. cubed, cooked chicken
1 (6 oz.) pkg. sliced or
shredded Mozzarella cheese
1 (6 oz.) pkg. thinly sliced,
cooked ham
1/2 c. Parmesan cheese

Cook and drain noodles. In saucepan, melt butter;
blend in flour, onion, garlic powder and pepper. Add broth and
milk; cook. Stir in 1/2 cup cheese and mushrooms. In 13 x 9 x
2-inch baking dish, layer 1/2 of the noodles, all asparagus,
chicken, Mozzarella cheese and 1/3 of milk mixture. Top with
ham, remaining noodles and remaining milk mixture. Sprinkle
with remaining grated cheese. Bake in 350 degrees oven for 35 minutes
or until heated through. Let stand 10 minutes before cutting.
Serves 6 to 8.

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