1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cup chopped fresh broccoli
1/2 cup chopped celery
1/3 cup chopped onion
1/4 cup whole milk
1/2 teaspoon poultry seasoning
6 uncooked lasagna noodles
1-1/2 cups cubed cooked chicken
1/2 cup shredded Monterey Jack cheese
2/3 cup boiling water
In a small bowl, combine cottage cheese and cream cheese; set aside. In another bowl, combine the next six ingredients; set aside.
Place 2 lasagna noodles in a greased 11x7-in. baking dish. Top with half the cottage cheese mixture and a third of the broccoli mixture. Repeat layers of noodles, cheese and broccoli. Top with 2 noodles, chicken and remaining broccoli mixture. Sprinkle with Monterey Jack cheese. Pour boiling water around edges of dish.
Cover tightly and bake at 350° for 60-65 minutes. Leave covered and let stand for 10 minutes before serving.