CHICKEN AND CORN CHOWDER LASAGNA BY ALLISON LUXENBERG Recipe

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INGREDIENTS:

  • 1 1 114.5 oz can Wolfgang Puck® Organic Corn Chowder Soup
  • 3 3 3cups CUP_USVolumecooked shredded chicken breast
  • 1 1 1teaspoon TEASPOON_USVolumeolive oil
  • 8 8 8flour tortillas
  • 2 2 2cups CUP_USVolumeshredded Mexican cheese blend
  • 1 1 1cup CUP_USVolumesalsa
  • 1/2 .5 .5cup CUP_USVolumesour cream
Instructions for Chicken and Corn Chowder Lasagna by Allison Luxenberg Recipe

  1. Preheat oven to 350 degrees
  2. In a medium size bowl, empty the contents of the soup and add the chicken. Set aside.
  3. Brush the bottom of a 9×9 pan with the olive oil.
  4. Cut the rounds of the tortillas to make them into squares. Set the cut edges aside.
  5. Place 4 tortilla squares in the pan.
  6. Spoon half of the chicken mixture over the tortillas.
  7. Sprinkle 1/3 cup of cheese over the chicken.
  8. Layer 4 tortilla squares and repeat steps 6 and 7.
  9. Lay the cut tortilla pieces on top and sprinkle the remaining cheese.
  10. Bake for 20 minutes or until cheese is melted.
  11. Spoon Salsa and a dollop of sour cream on each serving.
Chicken and Corn Chowder Lasagna by Allison Luxenberg Recipe
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ABOUT THIS RECIPE

A classic Italian dish gets a spicy southwestern make-over in this Chicken & Corn Chowder Lasagna Recipe featuring Wolfgang Puck® Organic Corn Chowder Soup, shredded chicken, salsa and tortillas.

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