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Southwest Chicken Lasagna




Source of Recipe


DancingCat






List of Ingredients



• 1 (10 ounce) package lasagna noodles
  
• Cottage Cheese Mixture:
  
• 4 egg whites, lightly beaten
  
• 1 (24 ounce) container fat free cottage cheese
  
• 1/3 cup chopped parsley
  
• 1 (4 ounce) can chopped green chiles
  
• Lasagna:
  
• 1 cup chopped onions
  
• 1 teaspoon minced garlic
  
• 2 (10 3/4 ounce) cans condensed tomato soup
  
• 1 (10 ounce) can enchilada sauce
  
• 1 (4 ounce) can chopped green chiles
  
• 1 tablespoon chili powder
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon ground black pepper
  
• 4 cups cooked chicken breasts, torn into bite size pieces (can use whole chicken cut up, cooked and deboned if you'd like)
  
• 3 cups (12 ounces) Colby Jack cheese blend
  






Instructions



1. Noodles: Cook the noodles according to the package directions. Drain and set aside.
   
2. Cottage Cheese Mixture: While noodles are cooking, stir together the egg whites, cottage cheese, parsley and chiles. Set aside.
   
3. Lasagna: Lightly spray an unheated saucepan with non stick cooking spray. Add the onion and garlic. Cook and stir over medium heat until tender. Stir in the soup, enchilada sauce, chiles, chili powder, cumin and black pepper. Bring to a boil, then reduce the heat. Simmer, uncovered, for 10 minutes, stirring often. Preheat oven to 375 degrees. Lightly spray a 13x9x2 inch pan with non stick cooking spray.
   
4. To assemble lasagna. place 4 of the noodles in the pan. Spread half of the cottage cheese mixture over the noodles. Top with half of the sauce mixture and half of the chicken. Then top with half of the cheese. Repeat layers with the remaining noodles, cottage cheese mixture, sauce mixture, chicken and cheese. Cover with foil or lid. Bake about 50 minutes or until bubbly.
   
5. Let stand 15 minutes (this is Important) before cutting.