Ingredients:
- 2 (10oz) cans Ro-tel tomatoes
- 1/2 Cup Thick and Chunky Salsa
- 3 Cups (works out to 3 boneless chicken breasts) cooked Chicken, diced
- 1 can Refried Beans
- 1/2 Cup Sour Cream
- Lasagna Noodles (about 10), uncooked
- Shredded Cheese of your choice (I used Sharp Cheddar and Mozzarella b/c it's what I had)
- 1/2 Cup Green Onions, diced
- 1/2 Cup Black Olives, diced (optional)
Directions:
1. Cook your chicken if you haven't already. I cooked mine the night before, seasoning it with a touch of Cumin, Salt, and Parsley. Dice it up and set aside in a large bowl.
2. Toss your 2 cans of tomatoes into the chicken along with your 1/2 cup of Salsa. Mix together and set aside.
3. In another smaller bowl, open up your refried beans and toss in along with your 1/2 cup of Sour Cream. Mix together and set aside.
4. Now, grab your dish and spray liberally with cooking spray. Lay down a layer of the chicken/tomato mixture into the bottom of the pan. You don't need a lot. About a 1/4 cup. Layer your noodles on to that.
5. Now, layer on your beans/sour cream mixture. Add more of the chicken/tomato mixture. Then add a handful of your onions and your olives. Then the cheese. Repeat, ending on the chicken/tomato mixture. Sprinkle with cheese.
6. Now cover your pan with foil and allow your lasagna to sit in the fridge for AT LEAST 8 hours or even overnight. This is important since you did not cook your noodles!
7. Once you're ready to cook it, preheat your oven at 350 degrees and, keeping your lasagna covered with foil, cook for 50 minutes. Remove the foil and cook another 20 minutes. Remove your dish, and allow it to cool for AT LEAST 10 minutes. Cut and serve!
Here's the final product....
We served ours with a side of salad, but this can easily stand alone! For garnish, I used green onions, sour cream and diced tomato. You can choose your favorites and go crazy! Enjoy!
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