9 uncooked lasagna noodles
2 (10 3/4 oz.) cans condensed cream of chicken soup (undiluted)
2/3 c. milk
2 1/2 c. frozen mixed vegetables
2 c. cubed cooked chicken
18 slices processed American cheese

Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. In a greased 13 x 9 x 2-inch baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice. Cover and bake at 350°F for 30 minutes. Uncover; bake 5 to 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Yield: 9 to 12 servings.