Chili Chicken Lasagna
4 cups cooked chicken, shredded or cubed
2 jars Heidi's
salsa; mild, medium, or hot or a combination!
2 cups shredded mozzarella cheese
2 cups shredded Mexican cheese blend
1 1/4 cups sour cream, divided
2 TB heavy cream
1 package lasagna sheets
cans diced green chiles
1 tsp cumin
1 tsp chili powder
to 375'F. Combine chicken, green chiles, salsa and 3/4 cup sour cream in a
large bowl and season with salt and pepper, cumin and chili powder. Combine 1/2
cup sour cream with the whipping cream and set aside.
cup chicken mixture in the bottom of a large baking dish and cover with a layer
of lasagna noodles.
Top with another layer of chicken mixture, then cover with sour cream-whip
cream mixture, mozzarella and Mexican cheese. Repeat with another layer of
chicken, sour cream-whip cream mixture and cheese and top with lasagna noodles.
noodles with remaining salsa, sour cream-whip cream mixture, then sprinkle
remaining cheese evenly over the top. Cover with foil and bake for 40 minutes.
Uncover and bake for another 10 minutes or until cheese is melted and bubbly
and noodles are soft.
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