Cheesy Chicken Lasagna

Submitted by tiffanywood1989

"This is a recipe I have been using for quite some time that I grabbed off of realmomkitchen.com. So I figured I would put it on here to keep up with it. I love extra sauce so you might want to double it. Not sure on how many it serves, family of four and we had left overs for the next day after everyone had seconds (and some had thirds)"

 

• Ready In: 2hrs 30mins
• Ingredients: 7
• Yields: 1 5
• Serves: 8

ingredients

• 2 (12 ounce) cans evaporated milk (not fat free)
• 1 (1 ounce) package dry ranch dressing mix
• 3 cups cubed cooked, chicken
• 1⁄8 teaspoon pepper
• 1 (16 ounce) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
• 1 1⁄2 - 2 cups cheddar cheese, grated
• 1 1⁄2 - 2 cups mozzarella cheese, grated

directions

1. Cook the chicken and noodles first at the same time.
2. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).
3. Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
4. Heat over low heat, stirring frequently until dry ingredients are dissolved.
5. Stir in chicken and pepper.
6. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
7. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan.
8. Repeat layers again.
9. Bake at 350 for 35-40 minutes or until hot and bubbly.
10. Let rest 10 minutes before serving.