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Mexi-Chicken Lasagna Bake




Source of Recipe


WeightWatchers.com


List of Ingredients




1/2 cup chopped onion
1 10.75 oz can Healthy Request Cream of Chicken Soup -- (Campbell's)
1 cup chunky salsa
2 cups hot cooked mini lasagna noodles -- rinsed & drained -- divided, see recipe
6 ounces diced cooked chicken (1 full cup) -- divided, see recipe
3 ounces shredded Kraft reduced-fat cheddar cheese
1/4 cup Land O lakes no-fat sour cream

Recipe




1. Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, sauté onion for 5 minutes or until tender. Stir in chicken soup and salsa. Spoon about 1/2 cup soup mixture into prepared baking dish. Layer half of noodles and chicken over soup mixture. Spoon half of remaining soup mixture over chicken. Repeat layers. Evenly sprinkle Cheddar cheese over top. Bake for 20 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings. When serving, top each with 1 tablespoon sour cream. Freezes well.

HINTS:
1. 1-3/4 cups uncooked lasagna noodles usually cooks to about 2 cups
2. If you can't find mini lasagna noodles, use regular medium-width noodles.
3. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Serving size (1/4 recipe)

7 points