Mexican Chicken Sour Cream Lasagna

Another unique and very good recipe from a Betty Crocker grocery store cookbook. A very new take on a traditional dish! We loved it! Hope that you do too!

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 12  uncooked  lasagna noodles
• 2 (10 ounce) cans  condensed cream of chicken soup
• 8  ounces sour cream
• 1⁄4 cup milk
• 1 1⁄4 teaspoons ground cumin
• 1⁄2 teaspoon garlic powder
• 3  cups  cubed  cooked chicken
• 1 (4 ounce) can  chopped green chilies, undrained
• 8 -10  medium green onions, sliced (1 cup)
• 1⁄2 cup  chopped fresh parsley
• 3  cups  finely shredded  Mexican blend cheese
• 1  large red bell pepper, chopped (1 cup)
• 1 (2 1/2ounce) can sliced ripe olives, drained
• 1  cup  crushed nacho cheese  plain Doritos

Directions

1. Heat oven to 350.
2. Spray bottom and sides of 13x9x2 rectangular baking dish with cooking spray.
3. Cook and drain noodles as directed on package.
4. While noodles are cooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in large bowl.
5. Spread about 1 1/4 cups chicken mixture in baking dish.
6. Top with 4 noodles.
7. Spread 1 1/4 cups chicken mixture over noodles.
8. Sprinkle with green onions and parsley.
9. Sprinkle with 1 cup of the cheese.
10. Top with 4 noodles.
11. Spread 1 1/4 cups chicken mixture over noodles, sprinkle with bell pepper and olives.
12. Sprinkle with 1 cup of the cheese.
13. Top with 4 noodles.
14. Spread with remaining chicken mixture.
15. Bake uncovered for 30 minutes, sprinkle with doritos and remaining cheese.
16. Bake 15-30 minutes longer or until bubbly and hot in the center.
17. Sprinkle with parsley.
18. Let stand 15 minutes before cutting.