Southwest Chicken Lasagna
  • 10 oz. Lasagna noodles, cooked and drained


    • Combine and set aside:

  • 2 Golden Valley eggs
  • 3 cups cottage cheese
  • 3 tablespoons parsley
  • 3 tablespoons diced green chilies


    • Sauce:

  • 1 cup chopped onion
  • 1 chopped green pepper
  • 3 cloves minced garlic
  • 2 cans tomato soup
  • 10 oz. Enchilada sauce or tomato sauce
  • 1-teaspoon salt
  • 1-tablespoon chili powder
  • 2 tablespoons sugar
  • 1 tablespoon ground cumin
  • ˝ teaspoon pepper


    • Sauté onions, green peppers, and garlic.
    Add remaining ingredients and simmer 10 minutes.


    Filling:

  • 4 cups cooked diced chicken
  • 1 ˝ cups grated cheddar cheese
  • 1 ˝ cups grated Monterey Jack cheese


    • Spray a 9x13" pan.
    Put a layer of noodles on bottom of pan.
    Spread half of cottage cheese mixture over noodles.
    Top with half of sauce, then 2 cups chicken and half of cheeses.
    Repeat layers.
    Bake at 350 degrees 50 minutes or until bubbly.
    Let stand 15 minutes before serving.



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