Chicken and Stuffing Lasagna

READY IN: 2hrs 15mins
YIELD: 12 pieces


  • 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
  • 2
    stalks celery, chopped
  • 1
    small onion, chopped
  • 2
    (10 3/4 ounce) cans cream of chicken soup, 98% fat free
  • 1
    (10 3/4 ounce) can skim milk
  • 9 -12
    whole wheat lasagna noodles


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