Brazilian Chicken Lasagna

6-8 chicken breasts-cooked & shredded
9 cooked lasagna noodles
Mozzarella cheese (most of a large pkg of grated)
Parmesan cheese (grated 2-3 tbs + 3/4 to one cup)
an 8 oz nestles canned table cream (in Mexican section of store)
1 small onion (chopped)
2-3 tbs butter
salt to taste
about 8 slices luncheon ham (it comes sliced and stacked in pkg)
2-3 tbs cornstarch
4 cups milk
Italian seasoning
3 chicken bullion cubes

1. Cook chicken in water with 3 bullion cubes. When cool, shred. This can be done the day before.
2. Cook the 9 lasagna noodles. Spread out on acrylic cutting board to cool.
3. Saute onions, salt and grated Parmesan cheese in the 2-3 tbs of butter.
4. In a different pan, mix the milk & cornstarch. Cook until slightly thickened then pour into the satueed mixture. Now add the canned table cream.

Putting it in the pan:

• Lightly coast a 9x13 inch pan with a little olive oil.
• Put in 3 cooked lasagna noodles.
• Put in a layer of chicken.
• Put in a layer of white creamy mixture.
• Put in 4 slices of luncheon ham.
• Put in a layer of shredded mozzarella cheese.

Repeat this a second time making sure there is enough white mix on the chicken so it will not be dry. Repeat this a third time with noodles, a little white sauce, and about 3/4 to 1 cup of grated parmesan cheese and Italian seasoning only. The white sauce layer will be very thin. Spread it with the back of the spoon. Spread on the parmesan cheese and sprinkle on the Italian seasoning.

Bake at 400 degrees for about 30 minutes-until cheese is browned.