Shelly's Recipe

MEXICAN CHICKEN-SOUR CREAM LASAGNA

Category: Pasta - Baked

12 uncooked lasagna noodles
3 cups cubed cooked chicken (4 boneless breasts)
2 cans cream of chicken soup
1 (8 oz) container sour cream
1/4 cup milk
1 tsp cumin
1/2 tsp garlic powder
1 can green chiles, chopped and drained
8 to 10 medium green onions, sliced (about 1/2 cup)
1/2 cup fresh cilantro, chopped
3 cups shredded Mexican cheese blend
1 large red bell pepper, chopped (1 cup)
1 (2.25-oz)can ripe olives, sliced and drained
1 cup nacho cheese-flavored tortilla chips, crushed

Heat oven to 350. Spray bottom and sides of 13x9 inch baking dish with cooking spray. Cook and drain noodles as directed on pkg. Boil boneless skinless chicken breasts 20 minutes and cube 3 cups worth; place in large bowl. Add to that soup, sour cream, milk, cumin, garlic powder and chilies.

Spread about 1 1/4 cups of chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of cheese. Top with 4 noodles. Spread 1 1/4 cups of chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.

Bake uncovered for 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro if desired. Let stand 15 minutes before cutting. Serves 8-10