Ingredients
12
uncooked lasagna noodles
2
cans (10 3/4 oz each) condensed cream of chicken soup
1
container (8 oz) sour cream
1/4
cup milk
1 1/4
teaspoons ground cumin
1/2
teaspoon garlic powder
3
cups cubed cooked chicken
1
can (4.5 oz) Old El Paso® chopped green chiles, undrained
8
to 10 medium green onions, sliced (about 1/2 cup)
1/2
cup chopped fresh cilantro or parsley
3
cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)
1
large red bell pepper, chopped (1 cup)
1
can (2.25 oz) sliced ripe olives, drained
1
cup crushed nacho cheese-flavor tortilla chips
Additional chopped or whole fresh cilantro leaves, if desired
Description
Give Lasagna A Southwestern Spin By Stirring In Ground Cumin, Green Chiles And Crushed Tortilla Chips.
Pillsbury
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