Ingredients
- 3 (12 oz) cans evaporated milk
- 1 1/2 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning MIX (not the dip blend)
- 3-4 C. cubed, cooked, chicken / Broasted Deli Chic
- 1/8 tsp pepper
- 1 (160z) lasagna noodles, cooked (i used 9 or 10 noodles)
- 1 1/2 to 2 C cheddar cheese grated
- 1 1/2 to 2 C mozzarella cheese, grated
Preparation
Step 1
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ImageIngredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese In well-greased 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
This sauce may curdle on you when heating it, It's OK. Mine did not, because kept it at a low heat after I let It come to Just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, It's OK.