Green Chile Chicken Lasagna
This rich and creamy chicken lasagna makes a fantastic dinner. It pairs with all kinds of satisfying side dishes and is a breeze to prepare.
Ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 4- ounce can chopped green chilies
- 2 cups shredded mozzarella cheese
- 8 ounces cream cheese at room temperature
- Salt and black pepper to taste
- ¼ cup all-purpose flour
- ¼ cup butter
- 1 cup grated parmesan cheese
- 2 cups milk
Optional toppings:
- cilantro salsa, sliced black olives and/or jalapeno slices
Instructions
- Cook the lasagna noodles until they’re al dente and let them drain on paper towels.
- Combine the chicken with the drained chilies, half the mozzarella and the cream cheese.
- Add salt and black pepper.
- Melt the butter in a big skillet and whisk in the flour.
- Cook for 1 minute and then whisk in the milk and cook for a few minutes until thickened.
- Stir in the parmesan cheese.
- Preheat the oven to 350°F.
- Pour enough of the sauce into a 9-inch baking dish to cover the bottom.
- Add 3 of the lasagna noodles on top then add half the chicken mixture, another noodle layer, the rest of the chicken mixture and another noodle layer.
- Pour the rest of the sauce over the top and then sprinkle over the remaining mozzarella.
- Bake for 30 to 45 minutes or until the cheese is melted on top and the lasagna is hot.
- Let it rest for 10 minutes, add any toppings you want, and then slice and serve.
Tried this recipe?Let us know how it was!