Chicken Broccoli Lasagna
1 large can condensed cream of chicken soup
1 cup milk (eyeball it)
3 cups chopped cooked chicken
1/2 tsp. dried rosemary leaves, crushed (I don't really like rosemary, so I usually use another blend of spices that I have and some dried minced onion)
6 lasagna noodles, cooked, drained (I use the no-boil noodles)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
PREHEAT oven to 375°F. Mix soup and milk in medium bowl. Add chicken and spices; mix well.
SPOON 1 cup of the chicken mixture into 12x8-inch baking dish (I usually make it in 2 8x8 pans and freeze one for later). Cover with layers of half each of the noodles, remaining soup mixture, broccoli and cheeses. Repeat layers.
BAKE 30 min. or until heated through. Let stand 10 min. before cutting to serve.
1 cup milk (eyeball it)
3 cups chopped cooked chicken
1/2 tsp. dried rosemary leaves, crushed (I don't really like rosemary, so I usually use another blend of spices that I have and some dried minced onion)
6 lasagna noodles, cooked, drained (I use the no-boil noodles)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
PREHEAT oven to 375°F. Mix soup and milk in medium bowl. Add chicken and spices; mix well.
SPOON 1 cup of the chicken mixture into 12x8-inch baking dish (I usually make it in 2 8x8 pans and freeze one for later). Cover with layers of half each of the noodles, remaining soup mixture, broccoli and cheeses. Repeat layers.
BAKE 30 min. or until heated through. Let stand 10 min. before cutting to serve.
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