Cheesey Chicken Chili Lasagna |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another great buffet casserole to serve a crowd. Ingredients:
2 3 oz. pkgs. cream cheese, softened |
1 medium onion, chopped |
8 green onions, chopped |
2 cups shredded mexican cheese blend, divided |
2 garlic cloves, minced |
3/4 tsp. ground cumin, divided |
1/2 tsp. minced fresh cilantro |
3 cups cubed cooked chicken |
1/4 cup butter |
1/4 cup flour |
1 1/2cups chicken broth |
1 cup monterey jack cheese |
1 cup sour cream |
2 4 oz. cans chopped green chilies, drained |
1/8 tsp. dried thyme |
1/8 tsp. salt |
12 pre-cooked lasagna noodles |
Directions:
1. In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 tsp. cumin and cilantro. Stir in chicken; set aside.
2. In a saucepan, melt butter. Stir in flour until smooth gradually add broth. Bring to a boil;cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
3. Spread 1/2 cup of the cheese sauce in a greased 13 x 9 baking dish. Top with noodles, a third of the chicken mixture and a fourth of the cheese sauce. Repeat noodle, chicken and cheese sauce layers twice.
4. Cover and bake at 350 F for 30 minutes. Uncover, top with remaining cheese and bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
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