Taco Fiesta Chicken Lasagna byPillsbury make ahead
2 cans (14 1/2 oz ea) diced tomatoes with zesty mild green chiles, undrained
1/4 c taco sauce
3 cups cubed cooked chicken (I have pre-cooked chk in the freezer-see tips)
16 oz can refried beans
1/2 c sour cream
12 uncooked lasagna noodles
12 oz shredded Colby-Mont Jack cheese
1/2 c chopped green onions
1/4 c sliced ripe olives
2 T chopped fresh cilantro
chopped tomato as garnish
lettuce as garnish
1. Spray 15x12" sheet of foil and 13x9 (3 qt) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In med. bowl, combine beans and sour cream; mix well.
2. Spread about 1 c chicken mixture in bottom of sprayed dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 c chicken mixture. Sprinkle with 1 c of cheese and half of onions and olives.
3. Layer 4 more noodles, remaining bean mixture, 1 1/2 c chicken mixture and 1 c cheese. Top with 4 remaining noodles, chicken mixture, onions, olives, and cheese (Be sure top noodles are covered). Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
4. Heat oven to 350. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additoinal 18-22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.