White Lasagna

• 9 lasagna noodles (uncooked)
• 2 1/2 to 4 c. diced chicken
• 1 can cream of mushroom soup
• 1 (13 oz.) can evaporated milk
• 1 tsp. seasoned salt
• 1 Tbsp. seasoned salt
• 1 Tbsp. parsley flakes
• 1/4 tsp. oregano
• 1 (2 1/4 oz.) can sliced black olives, drained
• 3 c. pizza cheese, shredded
• 2 c. crushed Rice Chex
• 3 Tbsp. melted margarine
• 3 Tbsp. Parmesan cheese

1. Mix meat, soup, milk, black olives and spices.
2. Layer noodles, soup mixture and cheese.
3. Repeat layers 3 times.
4. Cover; let stand overnight, then add 1 cup boiling water.
5. Sprinkle over the top a mixture of the Rice Chex, melted margarine and Parmesan cheese. Cook in an 8 x 12-inch pan at 375u0b0 for 40 minutes.
6. Let stand 20 minutes.

lasagna noodles, chicken, cream of mushroom soup, milk, salt, salt, parsley flakes, oregano, black olives, pizza cheese, margarine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227400 (may not work)