2 14 1/2 oz. cans diced tomatoes with green chilies, undrained (or Rotel, original or hot)
1⁄2 C thick & chunky salsa
3 C cubed, cooked chicken
1 16 oz. can refried beans
1⁄2 C sour cream
12 uncooked lasagna noodles
3 C shredded Colby-Monterrey Jack cheese
1⁄2 C chopped green onion
1⁄4 C sliced ripe olives (optional)
1⁄4 C chopped fresh cilantro (optional)
additional sour cream (optional)
chopped tomatoes (optional)
shredded lettuce (optional)
Spray a 15x12 inch sheet of foil and 9x13 inch glass baking dish with cooking spray.
In large bowl, mix tomatoes, salsa, and cooked chicken. In medium bowl, mix refried beans and sour cream.
Spread 1 1/4 C chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary.
Spread with half of bean mixture and 1 1/2 C chicken mixture. Sprinkle with 1 C of cheese and half of the onions and olives.
Repeat noodle, bean, chicken, and cheese layers. Top with remaining 4 noodles, chicken, onions, olives, and cheese, making certain that top noodles are covered.
Cover with foil.
Refrigerate at least 8 hours or overnight.
Heat oven to 350 F degrees.
Bake covered lasagna 50 minutes.
Uncover and bake an additional 18 to 22 minutes or until bubbly and thoroughly heated.
Sprinkle with cilantro, if desired. Garnish each serving with sour cream, chopped tomato, and shredded lettuce.
NOTE: If you don't have tomatoes with green chilies, use a 4.5 oz can of chopped green chilies and plain canned diced tomatoes instead.