Artichoke Chicken Lasagna Recipe

In a saucepan, melt 1/3 cup butter. Stir in the flour, 1/2 teaspoon of salt, nutmeg and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

In a skil­let, cook chicken in remaining butter until juices run clear. Stir in artichokes, thyme and remaining salt; heat through.

In a greased 13-in. x 9-in. x 2-in. baking dish, layer about 1/3 cup white sauce, 1/3 noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.

Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.