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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I love twisting up old favorites to a new flavor. Try this for a dinner party or for a pot luck. Since you can make it ahead, it really saves some time. Ingredients:
2 (14 1/2 ounce) cans diced tomatoes with green chilies, drained |
1/4 cup taco sauce |
3 cups cubed chicken, cooked |
1 (16 ounce) can refried beans |
1/2 cup sour cream |
12 uncooked lasagna noodles |
12 ounces shredded colby-monterey jack cheese |
1/2 cup green onion, sliced |
1/2 cup sliced olive |
2 tablespoons chopped fresh cilantro |
Directions:
1. Spray a large piece of foil and a 13x9-inch pan with nonstick spray.
2. Mix tomatoes, sauce, stir in chicken spread 1 cup of chicken mix in pan. Top with 4 noodles; spread 1/2 of beans, top with 1 1/2 cup chicken mix, 1 cup cheese, 1/4 cup onion and half of the olives. Repeat with remaining ingredients (noodles, beans, chicken, cheese, onion and olives).
3. Cover with foil-sprayed side down.
4. Refrigerate for 8 hours.
5. Bake at 350°F covered for 50 minutes.
6. Remove cover and bake 18-22 minutes longer. Let stand for 10 minutes; sprinkle with cilantro.
7. Serve with a dollop of sour cream, chopped tomatoes and shredded lettuce, if desired.
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