9 uncooked lasagna noodles
2 cans (10-3/4oz each) cream of chicken soup
2/3 cup milk
1 bag of frozen vegetables
2 cups cubed cooked chicken
1lb bag grated mozzarella cheese
2 cans (10-3/4oz each) cream of chicken soup
2/3 cup milk
1 bag of frozen vegetables
2 cups cubed cooked chicken
1lb bag grated mozzarella cheese
Cook noodles according to package directions; drain. In 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 13x9 in baking dish, layer three noodles, a third of the soup mixture and cheese. Repeat layers twice.
Cover and bake at 350 for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 9-12 servings.
