October 17, 2017

Cheesy Chicken Lasagna

I'm out of town, (out of state actually) and although I'm still cooking three meals a day and baking up a storm, it's for family and I'm not taking photos as I'm just too busy to even remember!  (Except for the blueberry pie the 3 year old made yesterday - his first!  I'll hopefully find time to post that one!)

This is one from my files... I think back in 2011 maybe?  A LONG time ago.  It's one I'd play with a bit - tweak it as you wish.  Some ideas might be to use an alfredo sauce instead of the evaporated milk if you are pressed for time; or maybe add some jalapeno's or bacon crumbles!

Cheesy Chicken Lasagna

24 oz. evaporated milk (2 regular sized cans)
1 pkg. dry Ranch dressing mix
3 c chicken - cooked and diced or leftover from another meal, etc

9 lasagna noodles, cooked just til done
1 1/2 c cheddar cheese, grated
1 1/2 c mozzarella cheese, grated

In a pan on the stove, combine evaporated milk and Ranch dressing. Heat and stir over medium low heat and add the chicken.  Season with salt and pepper to taste.  Simmer, uncovered, 25 minutes stirring frequently. In a 9X13" pan, layer 3 lasagna noodles, spread with half the chicken/sauce mixture, and some of both cheeses. Repeat layers. End with the noodles and sprinkle on the last of the cheeses.  Use a bit more if you like.  Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving to let it firm up.

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