Chicken and Ham Lasagna

3/4 pound fresh mushrooms, sliced
1 large onion, chopped
1 large green pepper, chopped
1/4 cup butter
1/2 cup all-purpose flour
1-2/3 cups milk
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) frozen chopped broccoli, thawed, drained
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 ounces) shredded Swiss cheese
2 cups cubed cooked chicken

In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg. Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. baking dish.

Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.

Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Makes 12 servings.