Food on the Hill: Green Chile Chicken Lasagna

This Week’s Recipe:
Green Chile Chicken Lasagne
Photo by Sue York/
1 pound chicken
3 cloves of garlic, pressed
Olive oil
12 lasagna noodles, cooked and drained
12 oz. ruff chopped roasted green chile
10 oz. Manchego Cheese, grated
16 oz. fresh mushrooms, sliced
8 oz. Kraft Grated 4 cheese Mexican blend
3 tablespoons of flour
3 tablespoons of butter
½ cup cream
½ cup milk
Vegetable non-stick spray


Fry chicken pieces in a little olive oil on medium heat. After you flip the pieces to cook the other side, put in the pressed garlic. After the chicken is cooked, set it aside until cool and chop into ½ inch pieces. 

Photo by Sue York/
In the same pan, fry the mushrooms in olive oil, in batches until golden. Set the mushrooms aside.
Photo by Sue York/

In a small sauce pan melt butter. Add flour and stir to incorporate. Cook butter and flour about 1 minute on medium heat. Stir in about half of the cream, mix well. Add the rest of the cream and milk, Mix well. Heat on medium low until it starts to thicken. Cool.

Photo by Sue York/

Spray a 9×13 pan with vegetable spray, coat well. Put a small layer of mushrooms in the bottom of pan. Layer one layer of noodles, some of the cheeses, chicken, green chile’s, and some of the mushrooms. Spoon over some of the white sauce. Repeat layers until all ingredients are used. Top with remaining white sauce.

Cook uncovered at 400 degrees for 45 minutes.

Photo by Sue York/
Green Chile Chicken Lasagne

Photo by Sue York/

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