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Mexican Chicken Sour Cream Lasagna Recipe

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This recipe for Mexican Chicken Sour Cream Lasagna, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Whalen
Added: Sunday, September 13, 2009


12 uncooked lasagna noodles
2 cans condensed crm of chicken soup
1 container (8oz) sour cream
1/4 c milk
1 1/4 tsp grd. cumin
1/2 tsp garlic powder
3 c cubed cooked chicken
1 can (4oz) green chilies chopped, undrained
8-10 med green onions, sliced
1/2 c shopped fresh cilantro or parsley
3 c finely shredded mex style cheese blend
1 large red bell pepper, chopped
1 can ripe olives, drained
1 c crushed nacho cheese flavored tortilla chips

Heat oven to 350. Spry a 13x9 inch baking dish w/ cooking spray. Cook & drain noodles as directed on package.
Mix soup, sour cream, milk, cumin, garlic powder, chicken & chilies in a large bowl.
Spread about 1 1/4 c chicken mixture in baking dish top with four noodles, spread 1 1/4 c chicken mixture over noodles; sprinkle w/ green onions & cilantro. Sprinkle w/ 1 cup cheese. Repeat. Top should end up being chicken mixture
.Bake uncovered at 30 min; sprinkle with tortilla chips & remaining cheese. bake 15-20 min longer or until hot & bubbly. Let stand 15 minutes before cutting.

Number Of Servings:
Number Of Servings:




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