Chicken Lasagna

Chicken Lasagna

• 9 lasagna noodles, cook in boiling water until slightly soft, drain water and set aside
• 2 cans (12 oz.) evaporated milk
• 1 (1.1 oz) packages of dry Ranch dressing mix
• 3 and one-half cups cooked chicken, cubed
• 3 packages shredded cheese – these are two cup packages – she used two packages of mozzarella cheese and one package of Colby cheese.
• 1 package of cream cheese (8 oz.)

In 2 quart sauce pan, mix the cans of milk, the dressing packet and the cream cheese and heat on medium, stirring until they are blended together. Add the cubed chicken and stir.

Use a large cake pan or lasagna pan, spray with non-stick oil and cover the bottom with three lasagna noodles.

Next layer is one-third of the sauce/chicken mixture

Next layer is two cups of shredded cheese.

Repeat layers so you have three layers of all ingredients.

Cover and bake for one hour at 350 degrees. Remove the cover and continue to bake for 10 minutes or until cheese is a nice golden brown.

Serve with your choice of vegetables and garlic bread.