Enjoy with a glass of Liberty Vineyards Dry Diamond or Reds, Whites & Blues wine.

Ingredients

  • 12 uncooked lasagna noodles
  • 2 cans (each 10-3/4 ounce) condensed cream of chicken soup
  • 1 container (8 ounces) sour cream
  • 1/4 cup milk
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 3 cups cooked chicken, chopped into small pieces
  • 1 can (4 ounces) chopped green chilies, not drained
  • 8 medium green onions, sliced
  • 1/2 cup chopped fresh cilantro (reserve small amount for topping, if desired)
  • 3 cups coarsely shredded Yancey’s Fancy Jalapeno Peppadew Cheddar Cheese (for a milder dish, substitute one cup for one cup of plain shredded Monterey Jack Cheese)
  • 1 red bell pepper, chopped
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup tortilla chips

Steps

  • 1
    Preheat oven to 350 degrees Fahrenheit. Spray bottom and sides of 13 x 9 x 2 inch baking dish with cooking spray. Cook and drain lasagna noodles as directed on package. While the noodles are cooking, mix the soup, sour cream, milk, cumin, garlic powder, chicken and chilies in a large bowl.
  • 2
    Spread about 1-1/4 cups of the chicken mixture in the baking dish. Top with four noodles. Spread 1-1/4 cups chicken mixture over noodles; sprinkle with green onions and cilantro. Sprinkle with 1 cup of the cheese.
  • 3
    Top with four noodles. Spread 1-1/4 cups chicken mixture over noodles; sprinkle with bell pepper andolives. Sprinkle with 1 cup of the cheese. Top with four noodles; spread with the remaining chicken mixture.
  • 4
    Bake uncovered for 30 minutes; sprinkle with crushed tortilla chips and remaining cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with cilantro, if desired. Let stand a few minutes before cutting.
  • 5
    Pour a glass of Liberty Vineyards Dry Diamond or Reds, Whites & Blues wine. Enjoy!

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