Mexican Chicken Sour Cream Lasagna - cooking recipe

Ingredients

12 uncooked lasagna noodles
2 (10 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1/4 cup milk
1 1/4 teaspoons ground cumin
1/2 teaspoon garlic powder
3 cups cubed cooked chicken
1 (4 ounce) can chopped green chilies, undrained
8 -10 medium green onions, sliced (1 cup)
1/2 cup chopped fresh parsley
3 cups finely shredded Mexican blend cheese
1 large red bell pepper, chopped (1 cup)
1 (2 1/2 ounce) can sliced ripe olives, drained
1 cup crushed nacho cheese plain Doritos

Preparation

Heat oven to 350.
Spray bottom and sides of 13x9x2 rectangular baking dish with cooking spray.
Cook and drain noodles as directed on package.
While noodles are cooking, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles in large bowl.
Spread about 1 1/4 cups chicken mixture in baking dish.
Top with 4 noodles.
Spread 1 1/4 cups chicken mixture over noodles.
Sprinkle with green onions and parsley.
Sprinkle with 1 cup of the cheese.
Top with 4 noodles.
Spread 1 1/4 cups chicken mixture over noodles, sprinkle with bell pepper and olives.
Sprinkle with 1 cup of the cheese.
Top with 4 noodles.
Spread with remaining chicken mixture.
Bake uncovered for 30 minutes, sprinkle with doritos and remaining cheese.
Bake 15-30 minutes longer or until bubbly and hot in the center.
Sprinkle with parsley.
Let stand 15 minutes before cutting.