This Mexican Chicken Lasagna recipe is one I forgot about, I had not made it in at least five years. It wasn’t until my mom and I were reminiscing about her visits at our cottage and she happened to mention the Mexican chicken lasagna I had made for them.
Once she mentioned it, I couldn’t seem to get it out of my mind. Since I had some Zaycon Fresh boneless chicken breast in the freezer I decided to whip this up last night. Oh my it was delicious!
Mexican Chicken Lasagna
You will need:
1 box lasagna noodles (not oven-ready variety)
2 cans condensed cream of chicken soup
1/4 cup milk
1/2 teaspoon garlic powder
12 ounces sour cream
3 cups cubed, cooked chicken (I used 2 breasts)
1 can green chilies, chopped and undrained (4 ounce)
1 small onion, chopped
3 cups shredded cheese (any will work – I used a lasagna blend)
1 large red, orange or yellow bell pepper – chopped
1 small can sliced black olives
1/2 bag of nacho cheese flavored chips (like Doritos – but I used the store brand)
Directions:
Heat oven to 350 degrees. Spray bottom and sides of a 13×9 dish with cooking spray.
Cook noodles as directed and drain.
Mix soup, milk, sour cream, green chilis, garlic powder and chicken in bowl.
Spread about 1 1/4 cups of the chicken mixture in the bottom of the pan. Top with 4 noodles.
Spread another 1 1/4 cups of the chicken mixture on top of the noodles and sprinkle with chopped onion and 1 cup of cheese.
Top with 4 noodles and spread 1 1/4 cups of the chicken mixture on top of the noodles. Sprinkle with chopped bell pepper and black olives. Top with 1 cup of cheese.
Top with 4 noodles and spread the remaining chicken mixture on top of the noodles.
Bake for 30 minutes, uncovered.
Remove from the oven. Crush the nacho cheese chips and sprinkle them all over the top. Add another cup of shredded cheese and bake an additional 15 minutes.
Remove from the oven and let set 10 to 15 minutes before cutting and serving.
Enjoy!
