Preparation / Directions:
* Cook lasagna according to package directions; drain. Rinse with cold water; drain again, and set aside. * Combine soup, broth, and salt, stirring until smooth; set aside. * Combine cream cheese and next 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 1 minute or until smooth. Stir in onion and next 3 ingredients. Set cream cheese mixture aside. * Layer half each of lasagna noodles, cream cheese mixture, soup mixture, and chopped chicken in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers. Combine bread crumbs and butter; sprinkle over top. * Bake at 375 degrees for 25 to 30 minutes.
LOW-FAT TIP: To reduce fat and calories, substitute fat-free chicken broth, reduced-fat cream cheese, reduced-fat cottage cheese, reduced-fat sour cream, and reduced-fat mayonnaise.