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Layered Chicken Lasagna Recipe
|2 corn tortillas
4 cups chicken, cooked, diced
3 cans cream of chicken soup
1 can diced tomatoes
1 – 4 ounce can diced green chilies
2 cups dairy sour cream
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1/4 teaspoon salt
1 teaspoon marjoram
1 teaspoon chipotle chili pepper flakes
2 cloves garlic, minced
4 cups Mexican blend cheese
|Oven Temp: 350°
Recipe Cooking Time:
Pan Type: baking pan
Chicken Lasagna DirectionsPreheat Oven.
In a large bowl combine the diced cooked chicken, cream of chicken soup, diced tomatoes with green chilies, diced green chilies, sour cream, cayenne pepper, oregano, salt marjoram, chipotle seasoning and minced garlic.Note: Once you have your lasagna ready to bake, you can cover pan with foil and bake later, even the following day.
Put a small amount of sauce in the bottom of pan.
Cut the corn tortilla and layer on top of the sauce.
Next spread 1/3 of the sauce and 1/3 of the cheese.
Repeat layers two more times, ending with cheese.
Bake chicken lasagna for the allotted time.
Allow to set for 20 minutes before cutting.
Lasagna will look a little soupy when it is removed from the oven, it will set and be just right when it's time to eat.
Serve up this new twist lasagna recipe with our famous Betty Spoon Bread.
I think this allows more time for the flavors to blend and allows you to get meals prepared in advance. Chicken Lasagna Recipe Serves: 12
Serving Size 255 g
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