Ingredients
9 uncooked lasagna noodles2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2/3 cup milk2-1/2 cups frozen mixed vegetables2 cups cubed cooked chicken18 slices process American cheese
Preparation
Cook noodles according to package directions. Preheat oven to 350°.
In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken.
In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
Bake, covered 30 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand for 15 minutes before cutting.
