Chicken and Stuffing Lasagna

One of my favorite recipes is my aunt's Chicken Stuffed Shells. Unfortunately, it isn't what you could consider a healthy recipe -- pasta shells stuffed with a mixture of chicken, stove top stuffing, and mayonnaise, all drenched in a sauce made up of mostly butter and heavy cream. In my quest to make a healthier version, I used stove-top stuffing with no added butter, added broccoli to the filling, used reduced fat miracle whip, and opted for whole wheat lasagna noodles rather than regular jumbo shells. This recipe was a lot of work but turned out to be a delicious slimmed down version of my mom's stuffed shells. You could also make this ahead of time and freeze!

• Ready In: 2 hrs 15 mins
• Serves: 12
• Yields: 12 pieces

Ingredients

• 2  cups chicken breasts, cooked and diced
• 1 (6 ounce) box  chicken flavor stuffing mix (prepared, without butter)
• 1 (16 ounce) bag  frozen broccoli florets, steamed and chopped
• 1  cup Miracle Whip light
• 2  stalks celery, chopped
• 1  small onion, chopped
• 2 (10 3/4ounce) cans  cream of chicken soup, 98% fat free
• 1 (10 3/4ounce) can skim milk
• 9 -12  whole wheat lasagna noodles

Directions

1. Saute onion and celery until translucent and tender.
2. Boil lasagna noodles as directed.
3. In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
4. To make the "sauce", in a separate bowl, empty the cans of soup.
5. Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
6. Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
7. Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
8. Top with half of the chicken/stuffing mixture and more sauce.
9. Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
10. Top with the remaining 3 lasagna noodles and the rest of the sauce.
11. Bake for 1 hour, covered with aluminum foil.
12. Remove from oven and let sit 15-20 minutes.
13. Enjoy with a nice green salad.