Fiesta Chicken Lasagne

By dmscott52

I use Prince Oven Ready Lasagna. I package (8 oz.) is enough.

Ingredients

• 2 jars (16 ounces each) Old El Paso Thick'n Chunky salsa
• 9 uncooked lasagna noodles
• 1 package (9 ounces) frozen cooked Southwestern-seasoned chicken strips, thawed (I use precooked chicken strips about 1 pound).
• 1 can (15 ounces) black beans, rinsed, drained
• 1/4 cup chopped fresh cilantro (optional)
• 3 cups shredded Monterey Jack cheese (12 ounces)

Details

Servings 8

Preparation

Step 1

1. Heat oven to 375 degrees. In ungreased 13x9 inch (3 quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and one-third each of the chicken, beans, cilantro, salsa and cheese.

2. Cover and bake 40 minutes. Uncover and bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

** You can make this recipe up to 24 hours ahead of time. Assemble the lasagna, cover tightly with foil and refrigerate. Bake as directed.