Taco Fiesta Chicken Lasagna

By rickfanciullo

Mexican meets Italy. takes 9 hours in refrig or over night

Ingredients

• 2 (14.5 oz) cans diced tomatoes with zesy mild green chiles, undrained
• 1/4 cup taco sauce
• 3 cups cubed cooked chicken
• 1 (16 oz) can Old El Paso Refried Beans
• 1/2 cup sour cream
• 12 uncooked lasagna noodles
• 12 oz (3 cups)shredded colby-monterey jack cheese
• 1/2 cup chopped green onions
• 1/4 cup sliced ripe olives, if desired
• 2 tablespoon chopped fresh cilantro

Preparation

Step 1

1. spray 15x12 inch sheet of foil and 13 x 9 inch (3 quart) glass baking dish with non-stick cooking spray. In a large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In a medium bowl combine beans and sour cream and mix well.
2. Spread about 1 cup of chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of the bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup cheese, half the onions and half of the olives.
3. Layer 4 more noodles and remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese - making sure top noodles are completely covered. Cover with foil with spray side down. Refrig for min 8 hours or overnight.
4. Heat oven to 350 and bake covered for 50 minutes. Uncover and bake an additional 8 to 22 minutes or until bubbly and thoroughly heated. Let stand for 10 minutes. Sprinkle with cilantro. If desired, garnish each serving with sour cream, tomato and shredded lettuce.

NOTE: For high altitude 3,500 feet add 1/4 cup water with tomatoes and taco sauce. Baked covered for 55 minutes, uncover and bake additional 25-30 min.