Chicken and mushroom lasagna

[buzzbee]

1 can (10 3/4 ounces)  Condensed Cream of Mushroom Soup 

1/4 cup milk

1 pound fresh chicken tenders

2 cups  Mushroom Spaghetti Sauce

9 cooked lasagna noodles

1 cup shredded Italian-blend or mozzarella cheese

    * Heat the oven to 400°F.  Stir the soup and milk in a small bowl until the mixture is smooth.
    * Cook the chicken tenders in a 10-inch greased skillet over medium-high heat until browned.
    * Layer half the chicken mixture, 1/3 the spaghetti sauce, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish.
    * Top with 3 lasagna noodles, remaining chicken, 1/3 the spaghetti sauce, remaining noodles and remaining soup mixture.
    * Top with remaining spaghetti sauce and sprinkle with the cheese.
    * Cover the baking dish.
    * Bake for 30 minutes or until the lasagna is hot.
    * Uncover the baking dish.
    * Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

[Irwin]

Sounds good ken