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1
Boil Lasagna noodles into a large pot according to directions on package. Drain well, and rinse them. You may need to rinse them again if they get too sticky.
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2
In a large skillet pan, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink.
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3
Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick.
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4
Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste.
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5
Add the broccoli to the sauce and cook it for about 5 minutes or so and it is a bright green. You may also add about 2 cups of frozen peas to the sauce as well if you prefer.
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6
To prepare the lasagna, using a 1 Cup measuring cup, Pour about 3 Cups of the sauce to the bottom of a large baking pan.
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7
Using 4 lasagna noodles, layer the noodles in an even layer. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer.
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8
Continue to layer the noodles, sauce, and cheese in two more layers, using 4 noodles for each layer.
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9
Cover the pan with some aluminum foil and put in the fridge when ready to cook.
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10
If you are planning on cooking this right away, cook at 350 degrees for about 40 minutes or so.
