Mexican Chicken-Sour Cream Lasagna

 

12

uncooked lasagna noodles

2

cans (10 3/4 oz each) condensed cream of chicken soup

1

container (8 oz) sour cream

1/4

cup milk

1 1/4

teaspoons ground cumin

1/2

teaspoon garlic powder

3

cups cubed cooked chicken

1

can (4.5 oz) Old El Paso® chopped green chiles, undrained

8

to 10 medium green onions, sliced (about 1/2 cup)

1/2

cup chopped fresh cilantro or parsley

3

cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)

1

large red bell pepper, chopped (1 cup)

1

can (2.25 oz) sliced ripe olives, drained

1

cup crushed nacho cheese-flavor tortilla chips

Additional chopped or whole fresh cilantro leaves, if desired

• 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
• 2 Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.
• 3 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.
• 4 Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.