Mexican Chicken-Sour Cream Lasagna

Name: Mexican Chicken-Sour Cream Lasagna
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 128 grams can Old El Paso® chopped green chiles, undrained; 237 milliliters crushed nacho cheese-flavor tortilla chips; 610 grams cans each) condensed cream of chicken soup; 710 milliliters cubed cooked chicken; 118 milliliters chopped fresh cilantro or parsley; 1 teaspoons garlic powder; 118 milliliters to 10 medium green onions, sliced (about; 1 teaspoons ground cumin; 12 uncooked lasagna noodles; 59 milliliters milk; 340 grams cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend; 64 grams can sliced ripe olives, drained; 237 milliliters large red bell pepper, chopped; 227 grams container sour cream

Mexican Chicken-Sour Cream Lasagna might be a good recipe to expand your main course recipe box. One portion of this dish contains around 34g of protein, 40g of fat, and a total of 736 calories. This recipe serves 8. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have olives, cilantro, condensed cream of chicken soup, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray