Weight Watchers: Chicken Pot Pie Lasagna
Author: Janel at A Mom's Take
Serves: 8
- 2 Cups Shredded Chicken (we use boneless skinless but you can use legs or thighs if you remove skin and fat)
- 1 Can 98% Fat Free Cream of Celery Soup
- ½ Cup Skim Milk
- 1 cup diced carrots
- 2 Stalks celery diced
- 1 small onion diced
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Sage
- ½ Teaspoon Black Pepper
- 1 Package Lasagna Noodles Cooked
- 1½ Cups Low Fat Part Skim Mozzarella Cheese
- Preheat oven to 350 degrees. Spray 9x13 casserole with nonstick cooking spray.
- In large bowl mix together all ingredients except lasagna noodles and cheese.
- Place layer of noodles on bottom of casserole. Spoon ⅓ chicken/veggie mix onto noodles. Top with ⅓ cheese. Repeat ending with cheese.
- Bake at 350 degrees for 35-40 minutes or until bubbling and cheese is melted and golden brown around edges.
- *Chicken Pot Pie Lasagna can be frozen easily. Reheat for an extra 15-20 minutes in the oven for a yummy freezer to oven meal on busy weeknights.
Recipe by A Mom's Take at https://www.amomstake.com/chicken-pot-pie-lasagna-recipe/
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