Mexican Chicken-Sour Cream Lasagna
"Give lasagna a Southwestern spin by stirring in ground cumin, green chiles and crushed tortilla chips...."
INGREDIENTS
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12 uncooked lasagna noodles
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2 cans (10 3/4 oz each) condensed cream of chicken soup
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1 container (8 oz) sour cream
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1/4 cup milk
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1 1/4 teaspoons ground cumin
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1/2 teaspoon garlic powder
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3 cups cubed cooked chicken
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1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
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8 to 10 medium green onions, sliced (about 1/2 cup)
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1/2 cup chopped fresh cilantro or parsley
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3 cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)
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1 large red bell pepper, chopped (1 cup)
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1 can (2.25 oz) sliced ripe olives, drained
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1 cup crushed nacho cheese-flavor tortilla chips
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Additional chopped or whole fresh cilantro leaves, if desired
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