How to make it

  • In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 tsp. cumin and cilantro. Stir in chicken; set aside.
  • In a saucepan, melt butter. Stir in flour until smooth gradually add broth. Bring to a boil;cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
  • Spread 1/2 cup of the cheese sauce in a greased 13 x 9" baking dish. Top with noodles, a third of the chicken mixture and a fourth of the cheese sauce. Repeat noodle, chicken and cheese sauce layers twice.
  • Cover and bake at 350 F for 30 minutes. Uncover, top with remaining cheese and bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

Reviews & Comments 2

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    " It was excellent "
    debwin ate it and said...
    I am a huge lasagna fan and this looks fabulous, thanks Bea.
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    " It was excellent "
    minitindel ate it and said...
    yummmm jill sounds great
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