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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.

Betty Crocker