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!
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INGREDIENTS
Nutrition- 12uncooked lasagna noodles
- 2(10 ounce) cans condensed cream of chicken soup
- 8ounces sour cream
- 1⁄4cup milk
- 1 1⁄4teaspoons ground cumin
- 1⁄2teaspoon garlic powder
- 3cups cubed cooked chicken
- 1
- 8 -10
- 1⁄2cup chopped fresh parsley
- 3cups finely shredded Mexican blend cheese
- 1
- 1
- 1cup crushed nacho cheese plain Doritos
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DIRECTIONS
- Heat oven to 350.
- Spray bottom and sides of 13x9x2 rectangular baking dish with cooking spray.
- Cook and drain noodles as directed on package.
- While noodles are cooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in large bowl.
- Spread about 1 1/4 cups chicken mixture in baking dish.
- Top with 4 noodles.
- Spread 1 1/4 cups chicken mixture over noodles.
- Sprinkle with green onions and parsley.
- Sprinkle with 1 cup of the cheese.
- Top with 4 noodles.
- Spread 1 1/4 cups chicken mixture over noodles, sprinkle with bell pepper and olives.
- Sprinkle with 1 cup of the cheese.
- Top with 4 noodles.
- Spread with remaining chicken mixture.
- Bake uncovered for 30 minutes, sprinkle with doritos and remaining cheese.
- Bake 15-30 minutes longer or until bubbly and hot in the center.
- Sprinkle with parsley.
- Let stand 15 minutes before cutting.
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