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Main dishes

Broccoli Chicken Lasagna

Broccoli Chicken Lasagna recipe
photo by:kraft
No red sauce required for this cheesy chicken lasagna. It's made with condensed cream of mushroom soup, a touch of rosemary and some ooey gooey cheese.
time
prep:
10 min
total:
50 min
servings
total:
6 servings
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What You Need

2
cans  (10-3/4 oz. each) condensed cream of mushroom soup
1
cup  milk
3
cups  chopped cooked chicken
1/2
tsp.  dried rosemary leaves, crushed
6
 lasagna noodles, cooked, drained
1
pkg.  (10 oz.) frozen chopped broccoli, thawed, drained
1
pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/2
cup  KRAFT Grated Parmesan Cheese, divided

Make It

PREHEAT oven to 375°F. Mix soup and milk in medium bowl. Add chicken and rosemary; mix well.

SPOON 1 cup of the chicken mixture into 12x8-inch baking dish. 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.

Kraft Kitchens Tips

Serving Suggestion
Serve this hearty lasagna with fresh fruit for dessert.
Shortcut
When a recipe calls for chopped cooked chicken, turn to the freezer, deli or luncheon meat sections of the supermarket for prepared cooked chicken.
Substitute
Prepare as directed, using 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts.
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