1 small onion, chopped
3 Tbsp butter
3 Tbsp flour
1 can (14.5 oz) chicken broth
1 cup milk
1 1/2 cups (6 oz) Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed & drained
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6.5 oz) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 tsp salt, optional
12 lasagna noodles, cooked & drained
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth & milk. Bring to a boil; cook & stir for 2 minutes. Remove from the heat; stir in cheese. Pour 1/3 cup each into two greased 8" square baking dishes; set aside.
In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley & salt. Spread about 1/2 cup over each noodle. Roll up jelly roll style, beginning with a short side. Secure ends with toothpicks.
Place 6 rollups curly end down in each baking dish. Top with remaining cheese sauce. Freeze.
Thaw & bake, covered, at 350 degrees for 40 minutes. Discard toothpicks before eating.