Chicken Recipes - Chicken Taco Fiesta Lasagna

Chicken Taco Fiesta Lasagna Recipe

2 (14.5 oz.) cans diced tomatoes with mild green chiles, undrained
1/4 cup taco sauce
3 cups cubed cooked chicken
1(16 oz.) can Old El Paso Refried beans
1/2 cup sour cream
12 uncooked lasagna noodles
3 cups shredded colby-monterey jack cheese
1/2 cup chopped green onion
2 tablespoons chopped fresh cilantro
1/4 cup sliced ripe olives (optional)

Spray 13×9 in. glass baking dish and sheet of foil to cover with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well.

Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well. Spread about 1 cup chicken mixture in bottom of sprayed baking 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 cup of cheese and half of onions and olives. Layer 4 more noodles, remaining bean mixture, 1 1/2 c. chicken mixture and 1 cup of cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. Be sure noodles are covered. Cover with foil, sprayed side down. Refridgerate at least 8 hours or overnight. ***

Heat oven to 350 F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18-20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.
Sprinkle with cilantro. If desired, garnish with dollop of sour cream, chopped tomato and shredded lettuce.