Recipes

[Carol1229]

TACO FIESTA CHICKEN LASAGNA
(Source: Pillsbury)

2 (14 1/2 oz. each) cans diced tomatoes with zesty mild green chiles, undrained
1/2 c. Thick 'n Chunky salsa
3 c. cubed cooked chicken (I found this to be about 2 whole boneless chicken breasts-it depends on how big they are-I've also used leftover roast chicken too)
1 (16 oz.) can refried beans (regular or fat free)
1/2 c. sour cream (you can use light or fat free if you choose)
12 uncooked lasagna noodles
3 c. shredded Colby-Monterey Jack cheese (12 oz.) (I get the light Mexican blend shredded cheese in the dairy case-takes about a package and a half of the 8 oz. packages)
1/2 c. chopped green onion
1/4 c. sliced ripe olives, if desired
1/4 c. chopped fresh cilantro

Spray a 15x12-inch sheet of foil and a 13x9-inch (3 quart) glass baking dish with cooking spray.

In a large bowl, mix tomatoes, salsa and chicken. In a medium bowl, mix the refried beans and sour cream.

Spread about 1 1/4 c. chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking if necessary. Spread with half of bean mixture and 1 1/2 c. chicken mixture. Sprinkle with 1 cup of cheese and half the onions and olives.

Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles. chicken, onions, olives and cheese (be sure top noodles are covered-you can add a little more salsa if you're running short on tomato mixture on this layer). Cover with foil; refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees. (I take the baking dish out of the refrigerator while oven is preheating.) Bake covered lasagna 50 minutes (I leave covered and bake for 1 hour). Uncover baking dish; bake 18-22 minutes longer or until bubbly and thoroughly heated (check at 15 minutes).

Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and/or shredded lettuce. 8 servings.