Cheesy Chicken Ranch Lasagna

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

Looking for other Lasagna Dishes? You have to try these!
Print Friendly
Like It? Share it!

If you enjoyed this post please consider sharing it with a friend

Family recipes, fun ideas, home projects & so much more!

Sign up for our free email newsletter and never miss another great recipe or tutorial.


    • says

      The no-boil noodles work just fine but you need a little extra sauce. I found this on the original posters blog & made it a couple of weeks ago – BIG hit!! I used no-boil noodles and increased my sauce by about 1/3. I also added 4 oz. cream cheese to the sauce (at the end) and stirred until it was melted plus added shredded parmesan to the top. YUMMY!! Next time I will try adding some of the Philadelphia cooking cream (garlic maybe) instead of the cream cheese. Oh, I also used a rotisserie chicken from the local grocery store deli & shredded it – I used the garlic herb seasoned one and used Kraft cheeses with a touch of philly.

  1. says

    Kristen, that looks so good! I would have never thought to make soemthing like this. Very unique! One of my friends & her family love ranch. I will have to make this for them & my family too! Thanks for the recipe! ~Vida~

  2. says

    Yummy! I will be adding some broccoli and onion and a little red bell pepper too! A delicious combination of flavors. Won’t risk trying those no-boil noodles though…heard of too many fails. Just not worth it.

    • says

      Carol I use the no-boil noodles all the time without any problems. There are several brands but I prefer the WalMart store brand (Barilla makes a flat one that I don’t care for). I have used them for both crock pot lasagna & oven baked. The key is to be sure you use enough sauce so that the noodles are covered & soak up sauce to help them “cook”.

  3. says

    I made this tonight, with one minor alteration. I accidently picked up oven-ready lasagna, but decided against using it because no one seemed to know if it would work out and my husband had to be at work, so no time to experiment. Instead,I used spaghetti. I mixed all the ingredients together, topped with cheese and baked. It came out amazing! My husband loved it! Thanks for the inspiration!! :)

  4. says

    I had company coming over last night, so I decided to give this recipe a try. I put the lasagna together before I went to work, then my husband thew it in the oven an hour before our company was suppose to show up. We all thought it was very good! I had plenty of the milk mixture, but I didn’t need a whole box of lasagna noodles…I only used 12 of them. This makes a great left over meal too!

Leave a Comment

Your email address will not be published. Required fields are marked *