Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Mexican Chicken-Sour Cream Lasagna
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- #112243
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 uncooked lasagna noodles
3 cups cubed cooked chicken
2 cans (10.75 ounce size) condensed cream of chicken soup
1 container (8 ounce size) sour cream
1/4 cup milk
1 teaspoon cumin
1/2 teaspoon garlic powder
1 can (4 ounce size) green chiles, chopped and drained
1/2 cup sliced green onions
1/2 cup fresh cilantro, chopped
3 cups shredded mexican cheese blend
1 large red bell pepper, chopped
1 can (2.25 ounce size) ripe olives, sliced and drained
1 cup nacho cheese-flavored tortilla chips, crushed
directions
Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch baking dish with cooking spray.
Cook and drain noodles as directed on package. Boil boneless skinless chicken breasts 20 minutes and cube 3 cups worth; place in large bowl. Add to that soup, sour cream, milk, cumin, garlic powder and chiles.
Spread about 1 1/4 cups of chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cup chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup cheese. Top with 4 noodles. Spread 1 1/4 cups of chicken mixture over noodles; sprinkle with bell pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
Bake uncovered for 30 minute; sprinkle with tortilla chips and remaining cup of cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro if desired. Let stand 15 minutes before cutting.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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