I’m usually not a big fan of ranch, but during this pregnancy I just can’t get enough of it! I found this chicken ranch lasagna and was so excited to try it. I hope you like it as much as we did!
Cheesy Chicken Ranch Lasagna
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing and Seasoning Mix (not the dip blend)
3 cups cubed, cooked, chicken
salt and pepper to taste
1 (16oz) lasagna noodles, cooked
1 1/2 cups of cheddar cheese, grated
1 1/2 cups of mozzarella cheese, grated
Combine evaporated milk, ranch dressing, and salt and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, about 15 minutes, stirring frequently until sauce thickens slightly. Layer lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers 2 more times. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Adapted from Mommy I’m Hungry