This Southwest Chicken Lasagna we had tonight is a winner! I love when recipes turn out exactly like they did in my head! This may have even turned out better! It was a great way to use up leftover grilled chicken. We will DEFINITELY be making this one again!
Southwest Chicken Lasagna
3 cups cooked chicken, shredded or chopped
15 oz can kidney beans, drained
15 oz can corn, drained
16 oz jar of salsa (We used mild, but you could use whichever kind you prefer)
15 oz can tomato sauce
3.8 oz can sliced black olives, drained (reserve a few for the top)
1 cup sour cream
1 cup cottage cheese
2 cups sharp cheddar, shredded
2 cups monterey jack cheese, shredded
6 Lasagna noodles
Green onions for garnish
In a large sauce pan, combine cooked chicken, kidney beans, corn, salsa, tomato sauce, and black olives (reserve some black olives for the top). Simmer over low heat, uncovered for 20 minutes. In one bowl, combine sour cream and cottage cheese. In a separate bowl combine the cheddar and monterey jack cheese. Boil lasagna noodles.
To layer lasagna:
Place 1/3 of chicken mixture in bottom of 13x9 pan. Place 3 noodles then 1/2 of the sour cream mixture. Top with 1/3 of the cheese. Place the next 1/3 of sauce, the last 3 noodles, the rest of the sour cream mixture, then the next 1/3 of cheese. Pour on the rest of the sauce, then the rest of the cheese, then top with the reserved black olives. Bake at 350 degrees for 20 minutes. Allow to rest for 15 minutes before serving. Garnish with green onions.