Chicken Lasagna

By mkuchel

I played around with this lasagna a bit by adding 1/2 brick cream cheese and about 1c parmesan to the sauce (2 cans of evap milk and 1 pack ranch) and used 9 lasagna noodles with 3 chick breast cut up. used several cups of mozzarella and 2C Kraft Italian 5 cheese. It was awesome! Next time I will add another can of evap milk to have even more sauce. Will make again!!

Ingredients

• 2 (12 oz) cans evaporated milk (not fat-free)
• 1 (1 oz) pkg. dry Ranch dressing mix
• 3 C. cubed, cooked, chicken
• 1/8 tsp pepper
• 1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
• 1 1/2 to 2 C cheddar cheese, grated
• 1 1/2 to 2 C mozzarella cheese, grated

Details

Servings 1
Adapted from realmomkitchen.com

Preparation

Step 1

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.