| 2 | jars (16 oz each) Old El Paso® Thick 'n Chunky salsa |
| 9 | uncooked lasagna noodles |
| 1 | package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1/4 | cup chopped fresh cilantro |
| 3 | cups shredded Monterey Jack cheese (12 oz) |
Serve with...
Salsa Guacamole
Total Time:
20 min
| 1. | Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese. |
| 2. | Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting. |
| After layering ingredients, pour 3/4 cup water around edges of baking dish. Cover; bake 1 hour. Uncover; bake 15 to 20 minutes longer. |
|
| Leftover chicken breasts would be great to use in this recipe. Slice the chicken into strips, then sprinkle with a dash of ground red pepper (cayenne). |
|
| You can make this recipe up to 24 hours ahead of time. Assemble the lasagna, cover tightly with foil and refrigerate. Bake as directed. |
Nutrition Information:
410 ( 140); 16g ( 9g, 0g); 60mg; 1260mg; 43g ( 6g, 5g); 24g 20%; 0%; 35%; 15% 2 ; 1 ; 0 ; 2 1/2 ; 1 1/2 3