Advanced

Fiesta Chicken Lasagna

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip.

false

(44 Ratings)

44 Ratings

5 spoons 27%

4 spoons 36%

3 spoons 27%

2 spoons

1 spoons

Member Reviews (1)

4f84c03f-582c-48ce-9fec-9a6951a84887

Pin It

PREP TIME
15 Min
TOTAL TIME
1 Hr 25 Min
SERVINGS
8

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)

Save $$$ on your favorite brands

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.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 410

(Calories from Fat 140),

Total Fat 16g

(Saturated Fat 9g,
Trans Fat 0g),

Cholesterol 60mg;
Sodium 1260mg;
Total Carbohydrate 43g

(Dietary Fiber 6g,
Sugars 5g),

Protein 24g;

Percent Daily Value*:

Vitamin A 20.00%;
Vitamin C 0.00%;
Calcium 35.00%;
Iron 15.00%;

Exchanges:

2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
2 1/2 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 1 of 1 Reviews View All

Posted 11/29/2010 7:43:08 PM REPORT ABUSE dannietee96 said:

Rating:

absolutely delicious! i made a change or two. instead of southwest chicken i used the oven roasted and seasoned myself salt pepper and cumin, minced onion and garlic. i used santa fe salsa with corn tomatoes and beans. has a little kick to it. i still added black beans as instructed. my family loved! and it was ready in no time! and we had texas toast on the side.

This reply was: Helpful Inspiring