Mexican Chicken Lasagna - cooking recipe

Ingredients

1 (23 7/8 oz.) pkg. Chef Boyardee lasagna dinner
1/2 lb. (about 1 c.) diced chicken, cooked
1/4 c. chopped green pepper
1 can pinto beans, drained
1 tsp. chili powder
1/2 c. shredded Cheddar cheese
1/4 c. sliced black olives
1/2 tsp. crushed red pepper

Preparation

Preheat oven to 425\u00b0.
Cook lasagna noodles; drain.
Combine lasagna sauce from package, chicken, green pepper, pinto beans, chili powder and crushed red pepper in large skillet; heat thoroughly.
Spread 1/2 cup sauce mixture over bottom of 8 x 8-inch greased baking dish.
Place a layer of noodles over sauce. Spread 1/2 cup mixture over noodles.
Sprinkle with grated cheese. Repeat layers.
Top with Cheddar cheese and olives.
Bake for 15 to 20 minutes, or until heated through.
Let cool 5 minutes before serving.
Serves 6.