Talk about an easy dish! Using a rotisserie chicken and oven ready lasagna sheets, this recipe just can’t get much more simple. And the yummy factor is at the TOP of the scale. Of course we loved it because...hellooooo???? green chilies....but seriously, this is SO good. I based this off of my sour cream enchilada recipe that I’ve been making for 40+ years so I knew I couldn’t lose. We flew through this in no time flat!
Green Chile Chicken Lasagna
3 cups cooked diced chicken (I used a rotisserie chicken)
2 cans cream of chicken soup
1 cup sour cream
2 4-ounce can chopped green chilies
1/2 cup chicken broth
4 - 5 cups grated cheddar cheese
1 cup (or less, depending on your taste) sliced green onion
1 9-ounce package oven ready lasagna noodles (I used Barilla brand)
Salt and pepper to taste
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
In a large bowl, combine the 2 cans of soup, sour cream, green chilies, chicken broth and salt and pepper.
Stir in the cooked, diced chicken.
Start layering the ingredients beginning with the noodles.
- some cheese
- some onion
Repeat 3 times ending with some cheese and onion on top.
Cover with foil and bake 30 - 45 minutes until heated through.
Allow to stand for 5 minutes before serving.