Chicken Lasagna Casserole

• 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

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

condensed cream, milk, salt, parsley flakes, butter, oregano, chicken, lasagna noodles, mozzarella cheese, parmesan cheese, sesame seeds

Taken from www.food.com/recipe/chicken-lasagna-casserole-168159 (may not work)