Blogger's Dinner Club: Mexican Chicken Lasagna

I am going to stop excusing my food photographty and styling. You'll just have to try it!

This is what we had for dinner last night. You can see which one the kids preferred! I forgot about this recipe and hadn't made it for several years, but we all loved it. For the kids' version, I put plain cooked chicken in a plain cooked lasagna noodle and rolled it up like the others. I baked a pan of these alongside the real lasagna rollups. I know, I must have the pickiest eaters on the planet.

Mexican Chicken Lasagna

16 oz lasagne noodles (not no-boil kind)
1 lb chicken breasts, cut up into bite-sized pieces
2 Tbsp oil
1/2 each red, green, yellow peppers, chopped
1/4 cup chopped onion
2 cups shredded cheese (Mexican blend), divided
1 egg 16 oz jar salsa

Cook lasagna; drain and lay flat on waxed paper to prevent sticking. Lightly brown chicken in hot oil. Add peppers and onion, cook until tender. Remove from heat and stir in 1 cup cheese, olives, and egg. Spoon 1/3 cup mixture onto each piece of lasagna; roll up like a jelly roll. Place rolls ups, seam side down in single layer in greased 13 x 9 baking dish. Pour salsa over the top and cover. Bake at 350 F for 25 minutes. Uncover and sprinkle with remaining 1 cup cheese. Bake 5 more minutes or until cheese melts. Serves 8.