Broccoli Chicken Lasagna - cooking recipe

Ingredients

12 lasagna noodles, boiled to Al Dente
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
2 (10 ounce) cans cream of chicken soup
3 cups milk
2 -3 garlic cloves
salt
pepper
2 tablespoons poultry seasoning or 2 tablespoons sage
2 cups fresh broccoli, cut into small pieces
shredded monterey jack cheese
shredded cheddar cheese

Preparation

Boil Lasagna noodles into a large pot according to directions on package. Drain well, and rinse them. You may need to rinse them again if they get too sticky.
In a large skillet pan, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink.
Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick.
Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste.
Add the broccoli to the sauce and cook it for about 5 minutes or so and it is a bright green. You may also add about 2 cups of frozen peas to the sauce as well if you prefer.
To prepare the lasagna, using a 1 Cup measuring cup, Pour about 3 Cups of the sauce to the bottom of a large baking pan.
Using 4 lasagna noodles, layer the noodles in an even layer. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer.
Continue to layer the noodles, sauce, and cheese in two more layers, using 4 noodles for each layer.
Cover the pan with some aluminum foil and put in the fridge when ready to cook.
If you are planning on cooking this right away, cook at 350 degrees for about 40 minutes or so.