Tuesday, March 2, 2010

Green Chile Chicken Lasagna

Tonight's recipe gets a 7 out of 10.

1 (15 oz) container ricotta cheese
1 egg
1 cup parmesan cheese
2 cups cooked chicken
2 cans (10oz)green enchilada sauce
2 cans (4oz) green chiles
9 uncooked lasagna noodles
4 cups mozz cheese

Mix ricotta, egg and 1/2 cup parmesan together. Divide into 3 bowls and set aside. Mix cooked chicken, enchilada sauce and green chiles. Divide into 3 bowls and set aside. In a 9x13 pan, pour 1/3 of the chicken mixture. Top with 3 uncooked noodles, they will have space between them. Top with 1/3 of the ricotta mixture, and 1 1/2 cups of mozz. Do this 2 more times. and top off with the extra 1/2 cup parmesan. Cover and bake at 350 for 45 minutes. Uncover and bake 15 minutes longer. Let stand 10 minutes before serving.

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