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 9×13 pan. Repeat layers
again. Bake at 350 for 35-40 minutes or until hot
and bubbly. Let rest 10 minutes before serving.
Originally Submitted
4/3/2013
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