Vegetable Chicken Lasagne

 

3 cooked skinless, boneless chicken breasts, chopped
2 cups carrots, cooked and finely chopped
1-2 jars Alfredo sauce (depending on how many noodles you use and how firm you like it—I think I used 1 ½ in the chicken mixture and put aside the rest for a creamy bottom and top layer )
¼ cup to ½ cup of milk to desired consistency
grated Monterey Jack/Cheddar cheese
parmesan (1/2 cup fresh or ¼ cup from green can)
2 heads of broccoli, cooked and finely chopped
½ diced onion sauted in butter
Cooked lasagna noodles (salt water)
(I used about 10-12, 3-4 per layer)

Mix the sauce, chicken, half of the cheese, and veggies together. Spray a 9 X 13 pan with cooking spray. Start with a thin layer of alfredo sauce. Top layer should be spread with the last of the alfredo sauce and then cheese. Bake at 350 degrees until bubbly or about 30 minutes.