A warm lasagna on a chilly fall day is very yummy! This version adds a bit of Tex Mex kick!
Ingredients
1 can Campbell’s Cream of Chicken Soup Low Sodium
1 can Campbell’s Cream of Mushroom Soup Fat Free
1 14 oz can of Aylmer Accents Chili Seasoning Diced Stewed Tomatoes
1 pinch of salt
1.5 cups of Campbell’s Chicken Broth No Salt Added
1 box of Catelli Express Lasagne Oven Ready Noodles
1 rotisserie chicken
2 bell peppers
1 onion
1 Tbsp Old El Paso Jalapenos
3 cups Cracker Barrel Tex Mex Cheese Shreds, divided into thirds
Directions
1. Mix the cream soups and diced tomatoes together in a large bowl
2. To the mixture add the salt and chicken broth and stir
3. Grease a 9 X 13 baking dish with margarine and line with lasagna noodles
4. Shred the rotisserie chicken
5. Dice the bell peppers, onion and jalapenos and mix them together in a bowl
6. On top of the noodles, layer approximately half the chicken and half of the onion, bell peppers and jalapeno mixture
7. Sprinkle 1 cup of the cheese on top
8. Pour half of the soup/diced tomato mixture on top
9. Place another layer of noodles
10. Place another layer of chicken
11. Place another layer of the peppers/onions/jalapeno mixture
12. Place another layer of cheese (1 cup)
13. Pour the remainder of the soup/tomato mixture over it
14. Top with the last of the cheese (1 cup)
15. Cover with foil and back for 40 minutes at 350
16. Uncover and continue to bake at 350 for another 10-15 minutes (until the cheese is bubbling and lightly browning)