Shelly's Recipe

MEXICAN CHICKEN LASAGNA

Category: Pasta - Baked

1 lb pkg lasagna, cooked and drained
1 cup chopped onion
2 clove garlic, chopped
2 tbsp butter
2 (26 oz) jars spaghetti sauce
1/2 cup water
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 (8 oz) pkg cream cheese, softened
2 tsp chicken bouillon
3 cups chopped cooked chicken
4 cups shredded mozzarella cheese
3/4 cup chopped celery

Preheat oven to 375. In a Dutch oven, saute onion and garlic in butter. Stir in next 4 ingredients and broiling to a boil. Reduce heat and simmer 10 minutes. In a bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup cheese and celery.

On bottom of a greased 15x9 inch baking dish, spread 3/4 cup sauce. Top with half the lasagna, chicken mixture, sauce and 1 1/2 cups cheese. Repeat layering, ending with sauce. Cover, bake 45 minutes or until hot and bubbly. Uncover. Top with remaining cheese. Bake until cheese melts, about 5 minutes.