Green Chilie Chicken Lasagna Food

GREEN CHILE-CHICKEN LASAGNA

Steps:

• Heat oven to 375°F.
• Mix cream cheese and egg in medium bowl until blended. Stir in ricotta and 1/4 cup cilantro; set aside. Combine chicken and 1-1/2 cups salsa.
• Spread 3/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the ricotta mixture and chicken mixture, and 1/2 cup shredded cheese; repeat layers. Top with remaining noodles, sauce and shredded cheese; cover.
• Bake 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. Top with remaining cilantro and tomatoes.

GREEN CHILIE-CHICKEN LASAGNA

Steps:

• Preheat oven to 350.
• Stir together Rotel and mushroom soup in a saucepan over medium-high heat 6-8 minutes.
• Stir in chicken and green onions.
• Arrange 2 tortillas in a lightly greased 7" x 11" baking dish, and spread 1/3 of tomato mixture on top; sprinkle with 1/3 of cilantro and 1/3 of cheese.
• Repeat layers twice, ending with cheese.
• Bake@ 350 for 30 minutes.
• Let stand 10 minutes before serving.

CHICKEN CHILI LASAGNA

Steps:

• In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside. , In a large 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. , Spread 1/2 cup of the cheese sauce in a greased 13x9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

GREEN CHILE CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
• In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
• Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.