Green Chili Chicken Lasagna

Green Chili Chicken Lasagna  

Serves 6-8

• 1 pkg. oven ready lasagna noodles
• 4c shredded cheddar cheese
• 1 28oz can green enchilada sauce
• 1 14.5oz can cream of chicken soup
• 2 4.5oz cans green chiles
• 1 14.5oz can diced tomatoes
• 1 rotissire chicken, deboned, skin removed and shredded.

 Heat oven to 350 degrees. In a large saucepan over medium heat, combine enchilada sauce, green chilis, soup, undrained tomatoes, and shredded chicken.  Mix well until heated through.  In an UNGREASED 13x9 baking dish, spread 1c of the chicken mixture. Top with three uncooked lasagna noodles. Cover evenly with chicken mixture, top with cheese. Repeat until all ingredients are used up, ending with cheese.  Bake uncovered for 30-45 minutes, or until cheese is bubbly and edges are lightly brown. Let stand 10-15 minutes before serving.

I usually make this with some rice and beans to help stretch the meal out. SO good, and relatively quick to throw together.