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Mexican Chicken Lasagna




Source of Recipe


TOH Message Board


List of Ingredients




12 cooked lasagna noodles
2 cans (10 ¾ oz. each) cream of chicken soup
8 oz. sour cream
¼ c. milk
1 ¼ t. cumin
½ t. garlic powder
3 c. cooked, diced chicken
1 can (4 oz.) green chilies
8-10 green onions, chopped (1 c.)
3 c. Mexican style shredded cheese
1 lg. red pepper, chopped (1 c.)
3 oz. black olives, chopped
1 c. crushed nacho cheese chips
Chopped cilantro



Recipe



Heat oven to 350 F.
Spray bottom and sides and 13x9 inch baking dish.
Mix soups, sour cream, milk, cumin, garlic powder, chicken and chilies in large bowl (Can add some Tabasco).
Spread 1 ¼ c. of chicken mixture in dish.
Top with four noodles.
Spread 1 ¼ c. chicken mixture over noodles; sprinkle with green onions and cilantro.
Sprinkle with 1 c. cheese.
Top with four noodles.
Spread 1 ¼ c. chicken mixture over noodles; sprinkle with red pepper and olives.
Sprinkle with 1 c. cheese.
Top with four noodles and remaining chicken mixture.
Bake uncovered 30 minutes; sprinkle with chips and remaining 1 c. of cheese.
Bake 15 to 30 minutes longer.
Sprinkle with cilantro.
Let stand 15 minutes before cutting.
Serves 8.