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Mexican Chicken Sour Cream Lasagna Recipe

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This recipe for Mexican Chicken Sour Cream Lasagna is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Heat oven to 350º. 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:
8

 

 

 

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