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    You are in: Home / Recipes / Mexican Chicken Lasagna Recipe
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    Mexican Chicken Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    40 mins

    40 mins

    Sara_Jane's Note:

    This is from the book Once-a-Month Cooking. It does not require pre-cooking the noodles. I haven't tried it yet, but it looks good. I will freeze this in 2 8x8 pans for 2 4 serving meals.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook chicken breasts and cut into 1 inch cubes.
    2. 2
      To make sauce, combine chopped onion with tomatoes, salsa, and taco seasoning and beans.
    3. 3
      To make ricotta layer, whisk egg in small bowl. Whisk in ricotta cheese and garlic.
    4. 4
      Spread 1 cup tomato sauce mixture over the bottom of a greased 9x1392 in casserole. Top with 5 uncooked noodles, overlapping slightly, then with 1/2 the chicken. Lightly spread on one half of the ricotta mixture. Sprinkle with half of the grated cheese. Top with remaining noodles, chicken, chilies, tomato sauce mixture, and grated cheese. Cover with foil, label and freeze.
    5. 5
      To prepare:.
    6. 6
      Thaw in refrigerator. Preheat oven to 350°F Bake uncovered for 40 minutes or until noodles are tender when pierced with a sharp knife. Cool 10 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Chicken Lasagna

    Serving Size: 1 (430 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 497.3
     
    Calories from Fat 148
    29%
    Total Fat 16.5 g
    25%
    Saturated Fat 9.5 g
    47%
    Cholesterol 109.6 mg
    36%
    Sodium 666.0 mg
    27%
    Total Carbohydrate 51.6 g
    17%
    Dietary Fiber 6.7 g
    27%
    Sugars 9.9 g
    39%
    Protein 36.4 g
    72%

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