Chicken Lasagna Casserole - cooking recipe

Ingredients

1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup
6 ounces skim milk
1 teaspoon seasoning salt
1 1/2 teaspoons dry parsley flakes
2 tablespoons butter
3/4 teaspoon oregano
3 cups cooked chicken
5 ounces lasagna noodles, cooked
2/3 cup reduced-fat mozzarella cheese
3 tablespoons parmesan cheese, grated
2 tablespoons sesame seeds

Preparation

Combine soup, evaporated milk, seasoned salt, parsley and 1/4 teaspoon oregano.
Add chicken.
Layer half of the noodles in a buttered 2-quart oblong pan.
Add half of the soup mixture and half of the mozzarella cheese.
Repeat layers.
Combine parmesan cheese, sesame seeds and 1/2 teaspoon oregano.
Sprinkle on top.
Dot with butter.
Bake, uncovered in over preheated to 375 degrees for 30 minutes.
Let stand 10 minutes before cutting. Serves 6-8.