Cheesy Chicken Lasagna

READY IN: 2hrs 30mins
SERVES: 8
YIELD: 1 5
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (12 ounce) cans evaporated milk (not fat free)
  • 1
    (1 ounce) package dry ranch dressing mix
  • 3
    cups cubed cooked, chicken
  • 18
    teaspoon pepper
  • 1
    (16 ounce) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
  • 1 12 - 2
    cups cheddar cheese, grated
  • 1 12 - 2
    cups mozzarella cheese, grated
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DIRECTIONS

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