Mexican Chicken Lasagna

• 1 (23 7/8 oz.) pkg. Chef Boyardee lasagna dinner
• 1/2 lb. (about 1 c.) diced chicken, cooked
• 1/4 c. chopped green pepper
• 1 can pinto beans, drained
• 1 tsp. chili powder
• 1/2 c. shredded Cheddar cheese
• 1/4 c. sliced black olives
• 1/2 tsp. crushed red pepper

1. Preheat oven to 425u0b0.
2. Cook lasagna noodles; drain.
3. Combine lasagna sauce from package, chicken, green pepper, pinto beans, chili powder and crushed red pepper in large skillet; heat thoroughly.
4. Spread 1/2 cup sauce mixture over bottom of 8 x 8-inch greased baking dish.
5. Place a layer of noodles over sauce. Spread 1/2 cup mixture over noodles.
6. Sprinkle with grated cheese. Repeat layers.
7. Top with Cheddar cheese and olives.
8. Bake for 15 to 20 minutes, or until heated through.
9. Let cool 5 minutes before serving.
10. Serves 6.

chicken, green pepper, pinto beans, chili powder, cheddar cheese, black olives, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486578 (may not work)