Cheesy Chicken Lasagna
2 cans (12 oz) evaporated milk
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked
1 1/2 C cheddar cheese, grated
1 1/2 C mozzarella cheese, grated
I usually 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 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
2 comments:
When we were first married this was my absolute favorite! Marisa has doen so many others now, so I'm not quite sure where it ranks anymore - but I do promise you that it is delicious!
I found this recipe on your blog last week and made it this weekend. It is officially now one of my favorite dinner meals. It was so easy to make too! I have been wanting more ever since I made it. My husband loved it too and he and his friend both had seconds and thirds! Thank you sooooo much for the awesome recipe! I may just make it again this coming weekend!
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