Instructions

1. Prepare lasagna noodles as directed on the packaging.
2. Place the chicken breasts into a large pot. Pour the chicken stock over the chicken and cook on medium-high heat until boiling. Turn the temperature down to medium-low and continue to cook for 15 to 20 minutes.
3. Remove the chicken from the pot and set aside to cool. Shred cooled chicken, using 2 forks. Turn the stock back up to high temperature until boiling.
4. Place the broccoli, carrots, celery and corn into a food processor and pulse until the vegetables are finely chopped. Pour the chopped vegetables into the boiling chicken stock. Boil for 3 - 4 minutes, then drain.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Melt butter in a small skillet on medium temperature. Add garlic and saute for 1-2 minutes. Whisk in the flour to form a soft ball.
7. Pour in milk, chicken bullion, kosher salt and black pepper. Whisk until smooth. Continue stirring and heat until the mixture begins to boil. Remove from heat and add shredded cheddar cheese. Stir until smooth.
8. Pour 1/4 cup of the cheese sauce into the bottom of a 9 inch x 13 inch casserole dish. Place 3 lasagna noodles into the dish. Sprinkle with 1/4 of the shredded chicken.
9. Repeat with 1/4 of the chopped vegetables. Pour 1/4 cup of the cheese sauce over the vegetables. Sprinkle with 1/4 cup of mozzarella cheese.
10. Repeat with remaining ingredients.
11. Sprinkle bread crumbs over the top and cover with foil. Bake for 25 to 30 minutes or until golden brown and bubbling.
12. Serve hot with Homemade Garlic Bread.