Mexican Chicken Lasagna

By Bhop

Ingredients

• 4 C. Cooked Chicken Cubed
• 1 16 oz. Carton Small Curd Cottage Cheese
• 1/3 C. Chopped Fresh Parsley
• 1 (4oz.) Can Diced Green Chiles
• 2 T. Salad Oil
• 1 Medium Onion, Chopped
• 2 Cloves Garlic
• 1 Red Bell Pepper
• 2 (16oz.) Jars Mild Salsa
• 1 T. Chili Powder
• 1 1/2 t. Ground Cumin
• 1 (10 oz.) Package Lasagna Noodles, Uncooked
• Non-stick Vegetable Oil Spray
• 2 C. Monterey Jack Cheese, shredded
• 2 C. Cheddar Cheese, shredded

Details

Servings 8

Preparation

Step 1

Combine cottage cheese, parsley and chiles. Set aside. Heat oil in 4-5 Qt. Saucepan. Add onion, garlic and bell pepper. Cook over medium heat for 10 minutes until onion is tender. Add salsa, chili powder and cumin. Bring to a boil then reduce heat and cook uncovered, for 10 minutes. Meanwhile cook lasagna noodles. Drain well. Spray 9 x 13 pan w/non stick spray. Layer:
Noodles
1/2 cottage cheese mixture
1/2 chicken
1/3 salsa
1/3 cheese
Repeat
Finish with noodles, salsa and cheese.
Bake uncovered at 375 for 45 to 50 minutes.
Better if made the day before.