Fiesta Chicken Lasagna Recipe

Ingredients

2

jars (16 oz each) Old El Paso™ Thick ’n Chunky salsa

9

uncooked lasagna noodles

1

package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed

1

can (15 oz) Progresso™ black beans, drained, rinsed

1/4

cup chopped fresh cilantro

3

cups shredded Monterey Jack cheese (12 oz)

Preparation

Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.

Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

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