1 (3 lb.) whole chicken, cooked and chopped (save broth)
1 (16 oz.) pkg. lasagna noodles (I use Barilla)
1 (10 oz.) can cream of chicken soup
2 cups chicken broth
1 (10 oz.) can Rotel diced tomatoes
1/2 (2 lb.) pkg. Velveeta cheese, cubed or shredded
1 onion, chopped
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar diced pimientos
2 cloves garlic (chopped)
salt and pepper, to taste

Boil lasagna noodles (6 minutes) until done.

Mix together soup, broth (try not to make too thin - add enough liquid to make easy to mix all ingredients), tomatoes, cheese, onion, mushrooms and pimientos, garlic and chopped chicken. Season with salt and pepper, to taste.

Layer in a baking dish: Lasagna noodles, chicken mixture, etc. End with chicken mixture on top.

Bake at 350°F until browned and cheese is melted (about 45 to 60 minutes).

Serve with toasted garlic bread.

Submitted by: Richard Milton