4.2/5
(6 Votes)
Ingredients
- 2 tbsp of Wesson vegetable oil
- 1 lbs Tyson chicken breast, chopped to bite pieces
- 5 cups of Kraft Mexican blend cheese
- 1 can of Campbell’s cream of celery
- 1 can of cream of chicken
- 1 1/2 cups Daisy sour cream
- 1/4 cup canned and chopped green chilies (drained)
- small corn tortillas (I like flour tortillas)
- 1 tsp McCormick cumin
- 2 tsp Morton salt
- 1/2 tsp pepper
Preparation
Step 1
Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper.
In a bowl combine cream of celery, cream of chicken, sour cream and green chilies.
Prepare the dish you will assemble the lasagna in.
Put 1/2 cup of cream mix on the bottom of the baking dish and spread.
Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn’t need chicken, just a ton of cheese.
Preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top