Heat oven to 350ºF. Spray the bottom and sides of a 13x9-inch (3-quart) glass baking dish with cooking spray. Cook the uncooked lasagna noodles as directed on the package, then drain well. Meanwhile, in a large bowl, mix together the condensed cream of chicken soup, sour cream, milk, 1/4 tsp ground cumin, garlic powder, cubed cooked chicken and Old El Paso* chopped green chiles until the mixture is smooth and evenly combined.

Spread about 1 1/4 cups of the chicken mixture evenly in the prepared baking dish. Top with 4 lasagna noodles, arranging them in a single layer. Spread another 1 1/4 cups of the chicken mixture over the noodles. Sprinkle evenly with chopped green onions and chopped fresh cilantro or parsley. Sprinkle with 1 cup of the finely shredded Mexican-style cheddar-Monterey Jack cheese blend.

Top with 4 more lasagna noodles. Spread 1 1/4 cups of the chicken mixture over the noodles; sprinkle evenly with chopped red pepper and sliced ripe olives. Sprinkle with 1 cup of the finely shredded Mexican-style cheddar-Monterey Jack cheese blend. Top with 4 additional lasagna noodles; spread with all of the remaining chicken mixture, smoothing it to cover the noodles completely.

Bake uncovered 30 minutes. Sprinkle the top with crushed nacho cheese-flavour tortilla chips and the remaining 1 cup finely shredded Mexican-style cheddar-Monterey Jack cheese blend. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional chopped or whole fresh cilantro leaves. Let stand 15 minutes before cutting so the layers set and the slices hold together.