Ingredients
1/4
cup butter
1
medium onion, chopped (1 cup)
1
medium red bell pepper, chopped
1
serrano chile, seeded and finely chopped
1/4
cup Gold Medal™ all-purpose flour
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
4
cups milk
8
oz Kraft™ Velveeta™ original cheese, cut into cubes
3
cups shredded Cheddar cheese (12 oz)
3
cups shredded deli rotisserie chicken
1
can (4.5 oz) Old El Paso™ chopped green chiles
12
oven-ready lasagna noodles
1
cup finely crushed tortilla chips
Chopped green onions, if desired
Preparation
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
In 3-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper and serrano chile; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Kraft™ Velveeta™ cheese and 2 cups of the Cheddar cheese with whisk until melted. Reserve 3/4 cup of the sauce.
To remaining sauce, add chicken and green chiles.
Spread reserved 3/4 cup sauce in baking dish. Top with 3 noodles. Spread 2 1/4 cups of the chicken mixture over noodles. Repeat 3 more times. Sprinkle remaining 1 cup Cheddar cheese over top of chicken mixture. Cover with foil; bake 20 minutes.
Remove foil; sprinkle with tortilla chips. Bake 20 to 25 minutes longer or until bubbly and hot in center. Top with green onions. Let stand 15 minutes before cutting.
