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Ingredients
- 12 strips of pasta for lasagne, unbaked
- 2 cans (10 3/4 oz each) cream of chicken soup condensed
- 1 container (8 oz) sour cream
- 1/4 cup milk
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 3 cups cooked chicken, cubed
- 1 can (4.5 oz) chopped green chilies, undrained
- 8 to 10 medium green onions, sliced (about 1/2 cup)
- 1/2 cup cilantro or parsley, chopped fresh
- 3 cups Mexican-style cheese blend of cheddar, Monterey Jack, finely chopped (12 oz)
- 1 medium red pepper, chopped (1 cup)
- 1 can (2.25 oz) sliced ripe olives, sliced, drained
- 1 cup of cheese-flavored tortilla chips, crushed
- Fresh cilantro leaves, chopped or whole additional, optional
Preparation
1. Preheat oven to 350 ° F. Spray with cooking spray bottom and sides of a glass baking dish in 13x9-inch (3 quarts). Kitchen and drain pasta as directed on package. Meanwhile, in a large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and peppers.
2. Spread a quarter cup chicken mixture in baking dish. Cover with 4 lasagna strips. Spread a quarter cup chicken mixture on lasagna strips, sprinkle with onions and cilantro. Sprinkle with 1 cup cheese.
3. Cover with 4 lasagna strips. Spread a quarter cup chicken mixture on lasagna strips, sprinkle with pepper and olives. Sprinkle with one cup of cheese.
4 covered with strips of lasagna; extends the remaining mixture of chicken. 4. Bake uncovered 30 minutes, sprinkle with chips and the remaining cup of cheese. Bake 15 to 30 minutes or until bubbly and center is hot. Sprinkle with additional cilantro. Let stand 15 minutes before cutting. Tips: tortilla chips with cheese add color and flavor, but you can also use regular tortilla chips to cover. Serve your favorite salsa on the portions of lasagna for a touch of color.
Servings: 8
Preparation time: 45 min
Cooking time: 1 hr
Ready in: 1 hr 45 min
Country: International
Season / Occasion: All year
Main ingredients: Flour
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