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Cheesy Chicken Vegetable Lasagna

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Makes: 13x9 pan size Total Time: 1 hr
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
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