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| Ready to cook in the oven! |
Ingredients:
2 (12 oz.) can evaporated milk
1 package dry Ranch dressing mix
3 cups cubed, cooked chicken
8-12 oz. lasagna noodles (I used about 10 noodles)
2 cups cheddar cheese; grated
2 cups mozzarella cheese; grated
Salt and Pepper
What To Do:
- Cook the chicken and the noodles first at the same time
- Once noodles are done, rinse in cold water and set aside (cold water helps keep the noodles from sticking together)
- When the chicken is done, cut into little 1 inch cubes
- Combine evaporated milk and ranch dressing packet in a saucepan
- Heat and stir until all dry ingredients are dissolved
- Stir in chicken, salt and pepper
- Simmer uncovered for 25 minutes; stirring frequently
- In a small bowl, mix together 1 cup of each cheese
- In a baking dish, butter the bottom and sides
- Layer half the lasagna noodles on the bottom, poultry sauce on top and then top with your mixture of cheese
- In the small bowl, mix together the remaining 1 cup of each cheese
- Repeat the layers again
- Bake at 350 for 35-40 minutes
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