Ingredients

• 2 cups chicken breasts, cooked and diced
• 1 (6 ounce) box chicken flavor stuffing mix (prepared, without butter)
• 1 (16 ounce) bag frozen broccoli florets, steamed and chopped
• 1 cup Miracle Whip light
• 2 stalks celery, chopped
• 1 small onion, chopped
• 2 (10 3/4 ounce) cans cream of chicken soup, 98% fat free
• 1 (10 3/4 ounce) can skim milk
• 9 -12 whole wheat lasagna noodles

Instructions

1. Saute onion and celery until translucent and tender.

2. Boil lasagna noodles as directed.

3. In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.

4. To make the "sauce", in a separate bowl, empty the cans of soup.

5. Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.

6. Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.

7. Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.

8. Top with half of the chicken/stuffing mixture and more sauce.

9. Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.

10. Top with the remaining 3 lasagna noodles and the rest of the sauce.

11. Bake for 1 hour, covered with aluminum foil.

12. Remove from oven and let sit 15-20 minutes.

13. Enjoy with a nice green salad.