CHICKEN QUESO LASAGNA
Searching for a weeknight dinner that's sure to be devoured? Look no further than this dish that combines queso dip and lasagna, for a cheesy, craveable update on a classic family favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
- In 3-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper and serrano chile; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Kraft™ Velveeta™ cheese and 2 cups of the Cheddar cheese with whisk until melted. Reserve 3/4 cup of the sauce.
- To remaining sauce, add chicken and green chiles.
- Spread reserved 3/4 cup sauce in baking dish. Top with 3 noodles. Spread 2 1/4 cups of the chicken mixture over noodles. Repeat 3 more times. Sprinkle remaining 1 cup Cheddar cheese over top of chicken mixture. Cover with foil; bake 20 minutes.
- Remove foil; sprinkle with tortilla chips. Bake 20 to 25 minutes longer or until bubbly and hot in center. Top with green onions. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 680, Carbohydrate 50 g, Cholesterol 140 mg, Fat 3 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 12 g, TransFat 1 g
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