I threw this together one day when I cooked too many lasagna noodles. It has since become a family favorite in my house. You can add more Franks if you want it spicy, this version has just the right amount of zip.
(12 ounce) box lasagna noodles (or penne or rotini for the easier version)
ounce Hidden Valley Ranch dip (dry...only use half!)
Serving Size: 1 (214) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 390 g54 %
Total Fat 43.4 g66 %
Saturated Fat 22.8 g113 %
Cholesterol 161.9 mg
Sodium 1087.2 mg
Dietary Fiber 1.9 g7 %
Sugars 4.5 g18 %
Protein 37.4 g
Boil noodles, preheat oven to 350.
In one bowl, mix together chicken and Franks, allowing chicken to shred a little.
In a separate bowl, mix butter, cream cheese, sour cream and dry ranch dressing.
Spray a large baking pan with cooking spray. Layer noodles, chicken, cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar, cover with foil and bake on 350 for 30-40 minutes.
Quicker option that tastes the same? Skip the lasagna noodles, use penne or rotini. Dump the cooked noodles in the sprayed pan, layer chicken on it, then the cream cheese mixture, the ingredients will get slightly blended in this step, which is perfect. Top with shredded cheese, cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.