Southwest Chicken Lasagna - Oamc

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• noodles
• 2 (10 ounce) packages lasagna noodles
• cottage cheese, mixture
• 4 eggs
• 6 cups fat-free cottage cheese
• 2/3 cup chopped parsley
• 6 tablespoons canned diced green chili peppers
• lasagna noodle
• 2 cups chopped onions (i use dry)
• 2 sweet red peppers, chopped (green is fine also)
• 4 garlic cloves, minced (4 tsp. canned)
• 4 (10 3/4 ounce) cans condensed tomato soup
• 2 (10 ounce) cans enchilada sauce
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper
• 8 cups cooked chicken breasts, torn into bite-size pieces (you can use canned)
• 3 cups finely shredded sharp cheddar cheese
• 2 cups finely shredded monterey jack cheese

Recipe

• 1 cook noodles according to directions, drain and set aside.
• 2 for the cottage cheese mixture, mix all ingredients and set aside.
• 3 to make the lasagna: lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. cook and stir until tender.
• 4 stir in the soup, enchilada sauce, chili powder, cumin and black pepper. bring to a boil, reduce heat. simmer, uncovered for 10 minutes, stirring often.
• 5 preheat oven to 375°f.
• 6 lightly spray 2 13x9 pans, with no stick spray.
• 7 to assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and monterey jack cheeses. repeat with next layer.
• 8 cover pan with foil; repeat with second pan, cover that pan with foil also.
• 9 place both pans in the oven and bake for 55 minutes. let stand 20 minutes before cutting and placing in containers, and or serving.