Mexi-Chicken Lasagna Bake serves 4 From Heart Smart cookbook
1/2 cup chopped onion 1 (10 3/4 oz)can Healthy Request Cream of Chicken Soup 1 cup chunky salsa (milk, medium or hot) 2 cups hot cooked mini lasagna noodles, rinsed and drained (divided) 1 full cup (6 oz) diced cooked chicken breast (divided) 3/4 cup (3 oz) shredded Kraft r/f Cheddar Cheese 1/4 cup Land O Lakes no fat sour cream
Preheat oven 350 degrees. Spray an 8 x 8 baking dish with olive oil flavored cooking spray. In a large skillet sprayed with olive oil flavored cooking spray, saute onion for 5 min. or until tender. Stir in chicken soup and salsa. spoon about 1/2 cup soup mixture into prepared baking dish. Layer half of noodles and chicken over soup mixture. Spoon half of remaining soup mixture over chicken. Repeat layers. Evenly sprinkle Cheddar cheese over top. Bake for 20 min. Place baking dish on a wire rack and let set for 5 min. Divide into 4 servings. When serving top each with 1 tabl. of sour cream.
HINTS: 1 3/4 cups uncooked lasagna noodles usually cooks to about 2 cups.
If you can't find mini lasagna noodles, use regular med. wide noodles
If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
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