TACO FIESTA CHICKEN LASAGNA
Mexico meets Italy, with south-of-the-border favorites like refried beans, taco sauce, and cilantro appearing in a cross-cultural chicken lasagna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
- Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
- Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.
Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g
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