Mexican Lasagna

1 box Tinkyada Rice Pasta Lasagna Noodles
2 cans Progresso Cream of Mushroom soup
+ 2 cans water
1 can petite diced tomato, drained
1 lb cooked chicken (shredded, chopped, etc)
1 lg can black olives sliced
1 can diced green chilies
1 brick cream cheese, softened
3 ish cups shredded sharp cheddar or a Mexican blend

Mix the chicken, chilies, black olives, tomato and cream cheese. Stir the mushroom soup with 2 cans water. Pour about a cup of soup in bottom of greased 9 x 11 baking dish. , lay 3-4 strips of uncooked lasagna noodles on top of soup Layer chicken mixture, shredded cheese and more soup, then repeat starting with noodles.

I ended up with chicken and cheese on top, so I added some more black olives and then covered with foil. Leave in fridge overnight or all day, then place in cold oven set to 325 for an hour. Cool 15ish minutes and serve. ( don't preheat the oven is what that means!)

I wanted to add some fresh sauteed zucchini, mushrooms, red pepper and corn and etc., BUT children would not go near this if I did. SO, please add it to yours if you make this. I am going to saute some veggies on the side and serve it with mine and Sean's. Hooligans will get canned green beans, yum!

*****Ok, I made this over the weekend, I loved it , Olivia loved it, and a few others tolerated it, of course David thought it was gross, but he's at that point in life....OY! Anyway...I would not use as much water, maybe just a half can less. Otherwise I really liked it, I, of course, sprinkled MORE cheese on top of mine and served it with lettuce, tomato and all that jazz. It was great the next day, but lasagna is always better the next day in my opinion.......I think Sean would have liked it better if I had used less water and more cheese overall, so will try that again...let me know if you do anything different***