Chicken And Stuffing Lasagna - cooking recipe

Ingredients

2 cups chicken breasts, cooked and diced
1 (6 ounce) box chicken flavor stuffing mix (prepared, without butter)
1 (16 ounce) bag frozen broccoli florets, steamed and chopped
1 cup Miracle Whip light
2 stalks celery, chopped
1 small onion, chopped
2 (10 3/4 ounce) cans cream of chicken soup, 98% fat free
1 (10 3/4 ounce) can skim milk
9 -12 whole wheat lasagna noodles

Preparation

Saute onion and celery until translucent and tender.
Boil lasagna noodles as directed.
In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
To make the \"sauce\", in a separate bowl, empty the cans of soup.
Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
Top with half of the chicken/stuffing mixture and more sauce.
Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
Top with the remaining 3 lasagna noodles and the rest of the sauce.
Bake for 1 hour, covered with aluminum foil.
Remove from oven and let sit 15-20 minutes.
Enjoy with a nice green salad.