Spicy Chicken Lasagna Recipe

Name: Spicy Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 yellow bell peppers, halved cored and seeded; 1 cup green chili salsa, bottled; 9 no-boil lasagna noodles; 1 cup sour cream; 1 cup milk; 1 large egg; 2 teaspoons all-purpose flour; 2 cups cooked chicken, shredded; 2 cups fresh cilantro leaves, chopped; 1 1/2 cups monterey jack cheese; 1 (15 ounce) can whole corn, drained

Servings: persons

2 yellow bell peppers, halved cored and seeded
1 cup green chili salsa, bottled
9 no-boil lasagna noodles
1 cup sour cream
1 cup milk
1 large egg
2 teaspoons all-purpose flour
2 cups cooked chicken, shredded
2 cups fresh cilantro leaves, chopped
1 1/2 cups monterey jack cheese
1 (15 ounce) can whole corn, drained

1
Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
2
Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
3
Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
4
Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
5
Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
6
Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.

1466

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 yellow bell peppers, halved cored and seeded, 1 cup green chili salsa, bottled, 9 no-boil lasagna noodles, 1 cup sour cream, and more.

Yes, Spicy Chicken Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Chicken Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions