Serves: 8
Total Calories: 227

9 uncooked noodles (9 ounce)
2 (16-ounce) jars thick and chunky salsa
1 (12-ounce) package frozen grilled chicken breast patties, thawed and cut into 1/2 inch slices
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
3 cups shredded Monterey Jack-Colby cheese (12 ounces)

Cook and drain noodles as directed on package. Rinse noodles with cold water drain.
Heat oven to 375°. Spread 1/4 cup of the salsa in ungreased rectangular
baking dish, 13 9 2 inches. Layer with 3 noodles and one-third each of the chicken, beans, cilantro, salsa and cheese. Repeat 2 times with remaining noodles, chicken, beans, cilantro, salsa and cheese.
Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes or until hot in center. Let stand 10 minutes before cutting.

1 Serving: Calories 375 (Calories from Fat 135) Fat 15g (Saturated 9g) Cholesterol 65mg Sodium 790mg Carbohydrate 38g (Dietary Fiber 6g) Protein 28g
% Daily Value: Vitamin A 20% Vitamin C 18% Calcium 40% Iron 18%
Diet Exchanges: 2 Starch, 2 1/2 Lean Meat, 2 Vegetable, 1 Fat

Betty's Tip
Plan ahead! To make tomorrow's dinner tonight, cover the unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours. Bake as directed, but keep in mind you may need to bake it a little longer because it went into the oven from the refrigerator.

Nutritional Facts:

Serves: 8
Total Calories: 227
Calories from Fat: 89

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
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Baked Lemon Chicken
Chicken Legs with Vegetables
Chicken Tetrazzini
Chicken and Rice with Autumn Vegetables
Chicken with Cider Glaze
Crispy Chicken with Apricot Stuffing
Crunchy Garlic Drumsticks
Curry-Coconut Chicken with Honey Mustard
Fiesta Chicken Lasagna
Herb Chicken with Roasted Garlic
Honey-Glazed Chicken Breasts
Jamaican Jerk Chicken
Roasted New Potatoes and Chicken
Three-Herb Chicken
Two-Mustard Chicken