Creamy Broccoli Chicken Lasagna

• 2 cans (10 fl oz/284 mL each) condensed cream of mushroom soup
• 1 cup milk
• 3 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1/2 tsp. dried rosemary leaves, crushed
• 6 lasagna noodles, cooked
• 2 cups frozen chopped broccoli, thawed, drained
• 2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
• 1/2 cup Kraft 100% Parmesan Grated Cheese

1. Heat oven to 375F.
2. Mix soup and milk in medium bowl.
3. Add chicken and rosemary; mix well.
4. Spoon 1 cup chicken mixture into 13x9-inch baking dish sprayed with cooking spray.
5. Cover with layers of half each of the noodles, remaining chicken mixture, broccoli and cheeses; repeat layers.
6. Bake 30 min.
7. or until heated through.
8. Let stand 10 min.
9. before cutting to serve.

condensed cream, milk, rosemary, lasagna noodles, broccoli, philadelphia, cheese

Taken from www.kraftrecipes.com/recipes/creamy-broccoli-chicken-lasagna-173228.aspx (may not work)