Chicken and Pumpkin Lasagna

1 can cream of pumpkin soup
1 c milk
1 tsp vegetable oil
1 pound boneless chicken, chopped
1 jar spaghetti sauce
9 lasagna noodles
1 1/2 mozzarella cheese

In a large bowl, combine milk and soup.
Set aside.
Heat oil in a large skillet, add chicken and saute until done.
Stir in spaghetti sauce and simmer for 15 minutes.
Spoon 1/3 of the meat sauce into a casserole dish.
Cover with 3 uncooked noodles and top with 1/3 of the soup mixture.
Repeat twice.
Spinkle with cheese.
Bale at 400 for 35 minutes.