1
can (15 oz) Progresso™ black beans, drained, rinsed
1/4
cup chopped fresh cilantro
3
cups shredded Monterey Jack cheese (12 oz)
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Steps
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.
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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.
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