Chicken Lasagna – Mexican Style

1 pound boneless skinless chicken breast, cooked
4 cups salsa, 32 ounces
6 ounces lasagna noodles, uncooked
1/2 cup olives, pitted, whole
1 4 oz. can green chili, diced
2 cups mozzarella cheese, grated
1 16 oz. can pinto beans, San Antonio style

Cook chicken and cut into bite size pieces.

Spoon approximately 1/2 cup salsa into bottom of 9×13 baking pan. Place a layer of uncooked lasagna noodles over salsa. Partially break olives. Combine chicken, chilies, olives, and half the cheese. Arrange chicken mixture on lasagna noodles. Spread with 1/2 the remaining salsa. Add a second layer of uncooked lasagna noodles. Spread second layer noodles with canned beans. Top beans with a third layer lasagna noodles. Cover lasagna with remaining salsa. Cover and bake at 350 for 1 hour, or until noodles are tender. Remove from heat. Sprinkle lasagna with remaining cheese, cover and allow to stand 10-15 minutes before serving.

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