12 lasagna noodles
2 cans (4 oz each) chopped green chiles
1 medium onion chopped
1/4 cup fresh parsley chopped
4 green onions chopped
1 cup (8 oz) sour cream
2 cups chopped cooked chicken
4 cups shredded sharp cheddar cheese
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (if desired)
1 cup shredded mild cheddar cheese divided

Preheat oven to 350.

Cook lasagna according to package directions.

Combine greem chiles, onion, green onion, parsley, sour cream, chicken and sharp cheddar cheese. Set aside.

In saucepan, melt butter over medium heat. With wire whisk, stir in flour, salt, black pepper, oregano and cayenne. Cook 1 minute stirring constantly. Gradually whisk in milk and cook over medium-high heat until sauce boils and thickens slightly. Boil 1 minute. Stir in mild cheddar cheese until completely melted.

In 13 X 9 baking dish, spread about 1/2 cup of the sauce to cover bottom of dish. Arrange 4 lasagna noodles over the sauce, overlapping to fit. Evenly spread 1/2 of the chicken mixture over top and then cover with 1 cup of sauce. Arrange 4 more lasagna noodles and the other 1/2 of the chicken mixture. Again cover with 1 cup of sauce. Top with remaining lasagna noodles and the rest of the sauce. Sprinkle with the reserved mild cheddar cheese. Cover with foil.

Bake 45 minutes. Remove foil, bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned.

Let stand 10 minutes before serving.

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