pat's Recipe

Mexican Chicken-Sour Cream Lasagna

Category: Baked

12 uncooked lasagna noodles
3 cups cubed cooked chicken (4 boneless
breasts)
2 cans (10 3/4 oz) condensed cream of
chicken soup
1 container (8 oz) sour cream
1/4 cup milk
1 tsp cumin
1/2 tsp garlic powder
1 cn green chiles, chopped and drained
8 to 10 green onion, 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 can (2.25 oz) ripe olives, sliced and
drained
1 cup nacho cheese-flavored tortilla chips,
crushed

Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch baking dish with cooking spray. Cook and drain noodles as directed on package. 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 chiles.
Spread about 1 1/4 cups of chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cup chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup cheese.
Top with 4 noodles. Spread 1 1/4cups 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 minute; sprinkle with tortilla chips and remaining cup of 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.

makes 8-10 servings