4 cans cream of chicken soup
4 c. chicken or turkey
1 can mushrooms
1 (4 oz.) pkg. slivered almonds, toasted
2 c. grated colby cheese
2 c. Monterey Jack cheese
12 lasagna noodles, cooked

Dilute the cream of chicken soup with a little milk. Put a little of this mixture in bottom of 9 x 13 inch pan. Now layer the lasagna. Each layer should consist of 3 cooked lasagna noodles, 1 can cream of chicken soup, 1 cup chicken and 1/2 cup of each cheese. You can add some mushrooms, almonds, celery and water chestnuts. Keep building the layers like this; topping off with the cheese. Bake at 350 degrees for 1 hour.