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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.Janet Lorton, Effingham, Illinois Ingredients:
9 uncooked lasagna noodles |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2/3 cup milk |
2-1/2 cups frozen mixed vegetables |
2 cups cubed cooked chicken |
18 slices process american cheese |
Directions:
1. Cook noodles according to package directions; drain. 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.
2. 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.
3. 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.
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