Otherby Megan ThomaselliMexican Chicken-Sour Cream LasagnaPrep30 minTotal30 minServes8Keep screen onSaveShare Cook my versionIngredientsServings−8+12 uncooked lasagna noodles2 cans (10 3/4 oz each) condensed cream of chicken soup1 container (8 oz) sour cream1/4 cup milk1 1/4 teaspoons ground cumin1/2 teaspoon garlic powder3 cups cubed cooked chicken1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained8 to 10 medium green onions, sliced (about 1/2 cup)1/2 cup chopped fresh cilantro or parsley3 cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend (12 oz)1 large red bell pepper, chopped (1 cup)1 can (2.25 oz) sliced ripe olives, drained1 cup crushed nacho cheese-flavor tortilla chipsAdditional chopped or whole fresh cilantro leaves, if desiredStepsStep-by-step0 of 4 done1Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.2Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese.3Top with 4 noodles. Spread 1 1/4 cups 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.4Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.