Chicken Lasagna

Ingredients:

1 serving shredded chicken – about 6-8 cups
12-ounce can buttermilk chicken soup
1 cup skim milk
9 lasagna noodles
2 ½ cups mozzarella cheese (shredded)
1 cup cheddar cheese
Lasagna Cook the pan according to the instructions on the package. When the cooking process is finished, wash it with cold water and drain.
While the lasagna is baking, combine the shredded chicken, cream of chicken soup, and dry milk in a large bowl.
Mix mozzarella and cheddar cheese in a separate bowl.
In a 9×13 pan lightly greased with cooking oil, ingredients are as follows: ¼ cup chicken mixture, ¾ cup cheese, 3 cups lasagna. Repeat two more times and add the remaining ¼ of the chicken on top. Spread remaining cheese on top and sprinkle with bacon and green onions.
Cover and bake at 350℉ for 35 minutes or until a toothpick inserted into the center of the pan comes out clean. Open the lid and cook for another 10 minutes until the edges of the cheese are browned. Let stand for 10 minutes before serving.
Enjoy!