Mexican Chicken-Sour Cream Lasagna

Ingredients

• 12  lasagne pasta sheets uncooked
• 21.5 oz cream of chicken soup canned
• 8 oz cream sour
• 0.3 cup milk 
• 1.3 teaspoons ground cumin 
• 0.5 teaspoon garlic powder 
• 3 cups roasted chicken cubed cooked
• 4 oz chilis green undrained chopped canned
• 0.5 cup spring onion sliced
• 0.5 cup cilantro leaves fresh chopped
• 12 oz monterrey jack cheese shredded mexican-style finely
• 1 cup bell pepper red chopped
• 2.3 oz olives ripe drained sliced canned
• 1 cup tortilla chips crushed
• 1 leaves cilantro leaves fresh whole chopped

Equipment

• bowl
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles.
2. Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles.
3. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro.
4. Sprinkle with 1 cup of the cheese.
5. Top with 4 noodles.
6. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with bell pepper and olives.
7. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture.
8. Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese.
9. Bake 15 to 30 minutes longer or until bubbly and hot in center.
10. Sprinkle with additional cilantro.
11. Let stand 15 minutes before cutting.