Yield: 15 servings
|1 pack||Creamette Lasagna, cooked and drained (1 lb)|
|1 cup||Chopped onion|
|2 \N||Garlic cloves, chopped|
|2 tablespoons||Margarine or butter|
|2 cans||Classico Pasta Sauce, any flavor (26 oz)|
|1 can||Chopped green chilies, drained (4 oz)|
|1 teaspoon||Ground cumin|
|1 pack||Cream cheese, softened (8oz)|
|2 teaspoons||Wyler's or Steero Chicken Flavor Instant Bouillon|
|3 cups||Chopped cooked chicken|
|4 cups||Shredded mozzarella cheese|
|¾ cup||Chopped celery|
Preheat oven to 375'F. In Dutch oven, over medium heat, cook onion and garlic in margarine until tender. Stir in pasta sauce, water, chilies and cumin. Bring to a boil; reduce heat and simmer 10 minutes. In bowl, beat cream cheese with bouillon until fluffy. Stir in chicken, 1 cup mozzarella and celery. On bottom of greased 15x9" baking dish, spread ¾ cup sauce. Top with half each of the lasagna, chicken mixture, sauce and 1½ cups mozzarella. Repeat layering, ending with sauce. Cover; bake 45 minutes or until hot and bubbly. Uncover.
Top with remaining 1 ½ cups mozzarella. Bake 5 minutes longer.
Refrigerate leftovers. Submitted By MICHAEL ORCHEKOWSKI On 08-14-95