Cheesy Chicken Vegetable Lasagna
Makes:
13x9 pan size
Total Time:
1 hr
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 box lasagna noodles
- 1 cup diced zucchini
- 1 cup diced carrot
- 1 cup diced onion
- 1 cup diced red pepper
- 1 cup corn
- Salt, pepper, garlic powder
- 2 Tbsp. butter
- 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)
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.
Notes
