I tried another recipe from my great new cookbook. Here it is if you want to try it. I made a couple changes that I will note:
9 uncooked lasagna noodles
2 cans condensed cream of chicken soup (I did 1 chicken, 1 cream of mushroom)
2/3 cup milk (I skipped the milk and added cottage cheese to thicken it up)
2 1/2 cups frozen mixed vegetables
2 cups cubed, cooked chicken
18 slices process American cheese ( I used shredded cheddar)
1.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-in. x 9-in. x 2-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
2.Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Note: I just cooked my chicken in the crockpot with all of the ingredients (besides the noodles and cheese) and it saved a lot of time.