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Mexican Chicken Lasagna Recipe

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This recipe for Mexican Chicken Lasagna, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Helwig
Added: Friday, May 22, 2009


2 T vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 red pepper, chopped
1 green pepper, chopped
2 10 3/4 oz cans tomato soup
1 10 oz enchilada sauce
salt & pepper, to taste
2 T chili powder
1 tsp ground cumin
1 10 oz pkg lasagna noodles, cooked
2 cups small curd cottage cheese
1 small can chopped green chiles
4 cups cooked chicken, cubed
6 oz sliced cheddar cheese
6 oz sliced Monterey Jack cheese
2 eggs
1/3 cup chopped parsley

SAUCE: saute onion, garlic, green and red pepper in vegetable oil until soft. Stir in tomato soup, enchilada sauce, salt, pepper, chili powder and cumin. Simmer until thick.

FILLING: stir cottage cheese, eggs, parsley and 3-4 T green chiles; add chicken. In greased 9X13 baking dish, layer half of noodles, filling, sauce and cheese, in that order. Repeat a second layer. Bake uncovered at 375 for 35 minutes. (If refrigerated before baking, cover with foil and bake at 375 for 50 minutes, removing cover halfway through.) Let stand 5 minutes before cutting into squares. Serves 6-8.




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