| | Directions | | In an ungreased 13x9 glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles & 1/3 each of the chicken, beans, cilantro, salsa & cheese. Repeat layers twice with remaining ingredients. Cover dish with foil & bake at 375 for 40 minutes. Uncover & bake an additional 15-20 minutes, or until hot in center. Let stand 10 minutes before cutting. |
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| Ingredients | | - |  | 2 jars Old El Paso Thick n Chunky salsa |
| - | | 9 uncooked lasagna noodles |
| - | | 1 package frozen southwest-seasoned chicken breast strips, thawed |
| - | | 1 can black beans, drained & rinsed |
| - | | 1/4 cup chopped fresh cilantro |
| - | | 3 cups shredded Monterey Jack cheese |
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