Cheesy Chicken Lasagna

Made this tasty dish last week and it was a winner!

Ingredients:

-2 (12 oz) cans evaporated milk (not fat-free)
-1 (1 oz) pkg. dry Ranch dressing mix
-3 C. cubed, cooked, chicken ( I used Tyson already cooked chicken chunks)
-1/8 tsp pepper
-1 (16oz) lasagna noodles, cooked (using only 8 to 12 oz of noodles works better)
-1 1/2 to  2 C cheddar cheese, grated
-1 1/2 to  2 C mozzarella cheese, grated

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.

Reviews:

Brett gave this an 8 out of 10
Brooke gave it an 8 out of 10

This was a very tasty dish but I must warn you, it takes awhile to make! A lot of stove time and oven time! I think it's perfect for a Saturday night dinner when you have time during the day and then have leftovers ready for Sunday.  Or make it Sunday so you have leftovers during the busy week!  Deb came over and tried it and we both agree that adding thinly slicked zucchini and/or squash would really be good in this too!!


I found this recipe HERE