2 cups shredded, cooked chicken (I used 1/2 rotisserie chicken from the deli)
1 large can cream of chicken soup (approx. 26 oz.)
1 1/2 cups milk
4 oz Velveeta, cubed
2 cups shredded cheese (I used Colby-Jack)
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Let's Make It
Start cooking lasagna noodles. Saute all vegetables (sprinkle with salt, pepper & garlic) in butter over med heat until tender, approx. 10 min. Add chicken, Add soup & milk, combine. Then add Velveeta until melted - turn off heat.
Put a layer of sauce in 13x9 pan, then layer noodles, then sauce, repeat until you're out of sauce and there is a layer of noodles on top, then top with cheese.
Bake at 375°F for 20 min, covered with foil, then remove foil and bake another 10 min.