Cheesy Chicken Lasagna


Here is a fun alternative to your normal lasagna.  I found this recipe at What’s for Dinner? It is so delicious and not that complicated to make.   I love the chicken and ranch flavor to it.  You can increase the cheese too it you like it extra cheesy.  Yummy, nice comfort food.  The Easy Parmesan Knots would go great with this dish, then add a tossed salad and dinner’s done.

The only problem I had with the recipe is there were too many noodles  for the amount of chicken sauce mixture.  I would recommend reducing the noodles to 8-12 oz.

chicken lasagna 6 450

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated

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.

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141 comments on “Cheesy Chicken Lasagna

  • I made this tonight and it was so good! I think the problem with the people that have commented on the sauce curdling is being caused by 1 or 2 of these things. They are either cooking too hot (you want to make hot but not boil) or they aren’t stirring frequently enough (I stirred just about constantly). I didn’t have that issue at all. The sauce is very watery when you add it to the noodles, but during the baking process it will thicken so don’t fret. Make sure you heat the sauce for the 25 minutes as specified because I think this helps to make it thicken while baking. I highly recommend this recipe…so good!!!!

  • Can you use heavy cream instead of milk?

  • Is there any nutrition information for the chicken lasagna or does anyone know how many weight watcher points per serving? Thanks.

  • I’m not sure why, but this is going around Pinterest advertised as something completely different (a crescent roll chicken recipe). Yours looks delicious, though, and my sister-in-law and I are going to try it tomorrow night! (My husband won’t eat anything with ranch in it, so she and I have been waiting for him to go out of town so we could make this recipe.) Thanks!

  • Has anyone tried this as a freezer meal? Trying to stock my freezer before my baby comes-any day now!

  • I was wondering if I were to use the fat free evaporated milk will the sauce even come out right? or does the recipe need regular evaporated milk so it can thicken when it cooks?

  • Lasagna Noodle Tip: whenever using lasagna noodles in a casserole, make it up the night before, putting UNCOOKED lasagna noodles and refrigerate overnight. The noodles soften and absorb the flavor. When you bake the next night, those noodles are going to be baked to perfection! So much easier than working with boiled noodles, too!

  • I tweaked it a little by adding a drained can of carrots and steamed broccoli to the chicken mixture and simmered it with the milk mixture (along with 4 ounces of cream cheese) until all the excess liquids had evaporated. I didn’t want just the chicken and pasta. I served it with garlic bread. It turned out excellent.

    • I read in another blog where someone said that the noodles were tough. NEVER end with your noodles on top. Bottom layer should be pasta on top of butter, then meat mixture, then cheese. Repeat.

      If you put the cheese next to the noddles, it will stick to the noodles and be hard.

  • the cream of chicken soup ??

  • hi i was wondering where the cream of chicken soup comes into it it states it on the printerest recipe …thanks im confoooooosed lol

  • Well MY mixture came out PERRRRRRFECT! :)

    I put one can in and left it simmer for a bit, then I added ranch and stirred until it dissolved (like she said) and then after it dissolved I added the other.. Easy Peasy Leamon Squeezey

  • Can I prepare this a night before? Or would it ruin anything?

    • I highly recommend making it the night before, using uncooked lasagna noodles. Refrigerate until baking the next night. The noodles will bake up perfectly!

  • My milk mixture did the same! I tried twice…what a waste of milk and ranch dressing mix! I ended straining the second milk mixture and then made a white sauce and used the strained milk and added some seasoning…still had a little of the ranching flavor but whatever the thickening agent is must be what’s curdling?

    • I have a feeling I was cooking it too high and it came to a boil. You can’t do that. I went to the Nestle website to troubleshoot why it would have separated. They said evaporated milk can’t be cooked too hot or it will separate/ curdle. I have made this soooo many times and that was thefirst time that ever happened. My family loves this recipe. ***A simmer is just a few bubbles coming up every here and there. A full on boil is constant bubbles. :-)

  • I bet broccoli would be a great addition. My MIL makes a hot dish/casserole that kind of reminds me of this. Minus all the fake cream of chicken and processed cheese ;) it contains broccoli and is tasty. I am making this right now and might add some. This recipe is so good. I probably make it once a month. I use 12 noodles and don’t cook the chicken with the milk mixture. I did once and it seemed too tough. If you do use a full box of noodles I might add another can of milk. My milk mixture never thickens. It just slightly reduces.

    **Note: the milk mixture completely separated and was no good. I either cooked it too high or too long. So bummed. It was a watery mess. Grainy. No good. Threw most of it out :(

    • Oh and I meant that in the sauce pan it never thickens, but in the oven the noodles just perfectly soak it up. It turns out perfectly creamy. No soupy mess. I’m not afraid to try this again. I’ve made it plenty of times before my last incident. I’m betting it was an error on my part. Not the recipe.

  • Made this tonight for dinner and it’s a repeat. Like the recipe says, you don’t need 16 oz. lasagna noodles. I didn’t know what I’d need so I cooked the entire package and probably had 4 or 5 noodles left.

  • This was delicious! My whole family loved it; my 13 year old daughter even said that it’s in her new favorites list. I did’t have regular evaporated milk, so I used a can of fat-free evaporated milk, then I put about a 1/4 c. of cream in the empty can and added 1% milk to the top of the can. i also added 1 1/2 to 2 T. flour. It worked great. Next time, I would double the sauce, though. It definitely needed more. Yum! Yum!

  • Can I prepare this ahead and bake it later?

  • This was delicious!! I simmered the sauce as said and it didn’t seem to get very thick. I added a rue to it and it made a big difference!! Might add some baby spinach or a veggie mix next time for a little something extra but was great as is!! You can find the recipe with the cream cheese in the comments here…someone was kind enough to find and post it!!

  • Thanks for posting receipts for the crescent chicken. I was looking for it from picture and couldn’t find. Although the picture on pinterest also shows cream cheese just wondering where that fits in. May try both buts thanks sounds great and trying it today.

  • So yummy! Our sauce did not get very thick but it still tasted amazing! I was afraid the ranch seasoning was going to be too strong, but it was perfect. Making it again tonight!

  • I used fat free evaporated milk and mine turned out great. I made sure to stir it constantly on the stove on medium low (closer to low) without the chicken, I waited to add that until the sauce thickened and never let it come to a rolling boil without stirring it. It didn’t curdle in the oven either so I don’t really see why you can’t use the fat free stuff, it’s probably just someones way of trying to prevent others of reducing the calories or fat in a recipe. Im sure it’s great with regular evaporated milk but it’s also great with the fat free stuff too if thats what you have on hand as long as you don’t leave the liquid alone on the stove to boil…

  • I made this tonight and didn’t tweak a thing – it was a huge hit! Very delicious just the way you posted it. Thanks to you I have another delicious chicken recipe to add to our dinner rotation! yummy!

  • I made this but I used a whole Wal Mart buttery garlic rotisserie chicken cut up into cubes (no skin of course), I added another can of milk and also another half package of ranch dressing. I also used extra cheese. You just can’t go wrong there! DELICIOUS!!!

  • The wording under this picture refers to crescent chicken roll-ups found here; http://comfyinthekitchen.com/2011/02/crescent-chicken/

  • That’s a lot of fat; does it really need the butter & cream soup?

  • I added baby spinach to this and it was awesome! Even my picky eater loved it!

  • STEFF—-try using heavy whipping creme and butterw/flour to make a rue—add to the already made liquid sauce—it will thicken .

  • Any tips to get the sauce thick. Keeping it on simmer did nothing. I tried turning it up but just did not get creamy enough. Thanks!

  • I played around with this lasagna a bit by adding 1/2 brick cream cheese and about 1c parmesan to the sauce (2 cans of evap milk and 1 pack ranch) and used 9 lasagna noodles with 3 chick breast cut up. used several cups of mozzarella and 2C Kraft Italian 5 cheese. It was awesome! Next time I will add another can of evap milk to have even more sauce. Will make again!!

  • I am also wondering where the recipe using the crescent rolls and cream cheese is?

  • Changes I made to make this a crock pot recipes….they licked the pan clean…..loved it.

    DO NOT COOK THE noodles…..add 2 cups water or chicken broth or a combo of milk and chicken broth and water to amount to 2 cups total EXTRA liquid. I used about 8 ounces of noodes, layer some sauce in crock pot (well sprayed with pam) then put in a layer of dry noodles, more sauce, then cheese, repeat layers ending with sauce a some cheese. Cook 4 hours on low (I started it on high for the first 20 minutes or so to heat up the crock then low for the rest of the 4 hours)

  • The pic states and shows a chicken casserole with cresent rolls but the recipe is for something different, though it looks great too..Just wondering where I can get the recipe for the casserole in the picture?

    • From what I can see the picture is for the recipe shown… I’ve done this recipe and that’s what mine looked like. BUT, I would also like to have the recipe, with the cream cheese, that the pinner was referring to. This recipe above is delicious, btw.

  • This looks awesome! I wonder what it would taste like to add some broccoli? Just to give it some color and add some health? ;)

  • Awesome dish! I used chicken breasts, and just to see how it would contribute, I marinated the chicken in olive oil and a packet of dry Ranch dressing mix overnight in the fridge, then roasted them. It was wonderful! The chicken was moist and super flavorful. Such a wonderful dish; the fam just sucked it up. No leftovers!

  • Made this tonight, i used smaller portions of milk + Chicken because it’s jsut my husband and I. Wonderful recipe! So thankful I found this. I love that it’s so easy, and you can play with it a little. I also added a small can of diced chiles to give it a little spin :) Wonderful blog, thanks for sharing!!

    • jsut wondering on the chicken ranch sauce, should i drain the chicken before putting on the lasagna noodles or do u add all the milk that didn’t evaporate. making it now…excited! :)

      • My sauce was pretty thick, did you simmer the 25 min? I also use a bit more chicken, maybe 4 cups so it wasn’t runny when layering on the noodles. Being cheese lovers here, I also was a bit heavy handed with the cheese using 2+ cups each. It was delicious! I’ve made it twice now and the hub keeps asking for it.

  • This was great! I added fresh spinach, and fresh mushrooms. Plus, I used oven ready flat noodles which worked perfectly. Next time tho, i will use only half the ranch.Thanks for sharing!

  • Fabulous lasagna! I really enjoy my meal and I’ll do it again for sure. I use an homemade recipe for my Ranch mix. I’m giving it to you if you want to try next time:
    For 1 oz:
    4 tsp of dried parsley
    0.5 tsp of dried thyme
    2 tsp of garlic powder
    1 tsp of onion powder
    1.5 tsp of freshly grounded black pepper
    1 tsp of kosher salt

    Of course you can adjust any spices/herbs as you like.

  • Curdled milk…. :(

    • Mine curdled some as well (it got funny looking), but used it anyway. Still tasty and you never know it once its baked in the lasagna.

  • I attempted to make this tonight but I overheated the evaporated milk and it curdled. Dang it. I’ll try again later this week and maybe add some spinach.

  • I made this last night it was so yummy…my whole family loved it! Only thing i did different was used penne noodles and it came out awesome. Thanks for sharing this recipe i plan on passing it on to my family and friends!

  • This was absolutely delicious. My “no-boil noodles” failed miserably, but aside from that – unbelievable flavor. DEFINITELY saving this one to use forever.

  • I have make this 2 times, and my entire family LOVES it!!!

  • How many servings does this recipe make? I have my parents and my husband (who can really put away some food) to feed and just wanted to make sure this will feed all of us.

  • I would like to throw the chicken in a crockpot instead for convenience sake. Would evaporated milk go bad in a crock? And if so, do you think maybe exchanging that for cream of chicken might work? Help :)

  • I have made this twice, tonight will be the third time…it comes out GREAT! It looks just like the picture and tastes every bit as good!!

  • My issue with this recipe (and the original) is the cheese…do you add it to the sauce or layer it with the lasagna? No where does it really say and it looks like it’s NOT added to the sauce, although people are making it that way. Using the ingredients to make a penne bake tonight instead…we’ll see how it turns out. Found on Pinterest.

  • I tried it again and it worked! Keeping the milk/powder mixture on med-low for at least 25 minutes was key, I think. After the 25 minutes, when it began to thicken up somewhat I also added about 3 oz of cream cheese, 1 cup of cottage cheese, and a 1/4 cup of cream of celery condensed soup for extra creaminess. We used Hidden Valley spicy Italian (a bit more kick than the regular flavor) and I added fresh mushrooms, diced green pepper, diced onion, garlic salt, black pepper, and red pepper flakes. It was really good! Thanks for the recipe!

  • I have a gastric band (Lapband) and cannot tolerate thick pasta such as lasagne, penne, etc. I make this with Bow Tie/Farfalle pasta & layer it like lasagne. It’s light & wonderful.

  • So i found this on pinterest and I wanted to make it for my husband but i’m a novice in the kitchen and I don’t understand how I’m supposed to cook the chicken? Boil it or how?

    • There are several ways you can do it. I would thaw 2 chicken breasts, cut the raw meat into small squares about 1/2 inch or so square, then cook it all in a frying pan on the stove. Good luck!

    • There are two ways I like to cook chicken. Sometimes I just use my Geoge Foreman grill. OR I poach it. To poach boneless, skinless chicken breasts, boil a large pan of water. Drop the chicken into the boiling water and leave the heat on just until the water returns to a boil. Then cover the pan, shut the heat off, and wait about 10 minutes, the time it will take for the chicken to no longer be pink in the middle. Remove pieces from water, cool, and cut into pieces. Sometimes I make extra pieces of cooked chicken and put it into freezer bags and freeze until I need it for a recipe. Hope this helps!

    • Andrea, I would bake it, but boiling would work just as well!

  • I have made this twice and it was a huge hit with family and guests. I use 9 lasagna noodles – I think the ozs. in the recipe could be confusing. I layer 3 noodles in a 9×13 pan, add sauce and cheese, then repeat 2 more times ending with sauce and cheese on top. Hope this might help.

  • I made this for dinner tonight. It looks just like the picture and tasted wonderful. My family loved it! Thanks for a great new idea!

  • Hmm… NOW I know why my dish didn’t turn out anything like the one pictured. The picture above is from allrecipes.com http://allrecipes.com/Recipe/Chicken-Lasagna-II/Detail.aspx and the recipe isn’t the same, thus the discrepancy. Please show a genuine photo so the rest of us don’t wonder what is wrong with ours :-/

    PS- The recipe at allrecipes has cottage cheese, cream of mushroom, and cream of chicken, as well as the evaporated milk and other ingredients here.

    • The allrecipes recipe does not have the ranch powder, however, which I think would be great along with the soups and cottage cheese.

      • Thanks for the comment, but I must let you know this is a genuine photo. I also didn’t get the recipe from allrecipes.com, it came from the blog I linked to above the recipe. I took the photo myself when I made this recipe. All photos, unless noted differently, on my blog are my own. The person on allrecipes used my photo for their post. Sorry it didn’t turn out the same for you.

    • THANKS!! Wish I had seen these reviews before I made the dish. I followed the receipe above and it looked NOTHING like the picture. Why would someone omit key pieces of the receipe i.e cottage cheese and cream of chicken!!??

    • I used this recipe (twice, yummy) and mine looked just like the picture.

  • I made this last night and while we liked the flavor, the texture of the sauce was really “off”. I followed the directions listed, but it was runny and mealy, never creaming or thickening. :-/ I will give this another shot b/c the taste was still good, but this time I’ll make the sauce as a roux. Did anyone else who made this have their sauce come out right? I hope adjusting the sauce will let the cheese melt properly with the milk & ranch, because I had high hopes for this dish.

  • My wife says she’s going to make this recipe so I took a look at it. I am a chef. I’m confused as to why you’d cook chicken, then simmer the cooked chicken for 25 minutes, then bake it for another 35 minutes. What did the chicken do to you?

    • Hilarious, I thought the same thing. I seasoned the breasts with salt, pepper, garlic and cooked at 350 for about 20 minutes, cooled and sliced. Didn’t add to the sauce but made it a layer in the lasagna.

      • Thanks James and wifeofachef for the suggestion. I just did it according to the recipe from the other blog,

        • Laura, my family and I loved the recipe! Simple and so yummy. Easy to follow as well; I love onions so i added some diced onions when I cooked the chicken in butter :) it was amazing! My husband who does not like onions- ate ALL of it :)
          Thanks again

  • I also found this on Pinterest. I may try to do this with penne pasta as it would be easier for my littler kiddos to eat that way… eager to try it!

  • Just made this dish tonight…very tasty! However, my sauce did not thicken…not even after being in the oven. Does anyone have any suggestions?

  • Found on Pinterest and made it last night. It was yummy!

  • I just put this in the oven- the mix was creamy until right about 15 minutes into the 25 minute simmering process before it turned and looked almost slightly curdled; I followed the ingredient list but pulled the mix from the heat because I didn’t want the mix to turn anymore. I’m anxious to see how it comes out once it’s finished cooking.

  • When I cooked the chicken mixture it separated and looked kind of like ricotta cheese. Is that how it was supposed to turn out? It wasn’t creamy at all.

  • This was an easy recipe. I boiled my chicken and shredded, then boiled the lasanga noodles in the chicken broth. I added more liquid to help with the dryness and it came out wonderfully. Yum!

  • I also found this recipe through the Pinterest world and I made it tonight!! I made two versions of it (my husband eats meat and I’m a vegetarian), so I had two dishes cooking in the over and I was in love with the final product! Definitely following your blog now :) Here’s the picture of the Chicken version! http://instagr.am/p/YBa8J/

  • found this on Pinterest…making it for the second time tonight. Such a hit in my house. Delicious!

  • This was so easy to make and was really good!

  • I found this on Pinterest and I just made it and posted about it on my blog! :)

  • Just made this yesterday. It was delicious! I used fat free skim milk since I didn’t have any evaporated milk. I added a tablespoon of flour because I was nervous about how runny it was – just like milk, but it set up great! I probably didn’t need the flour. I also used no boil lasagna noodles. It worked great and was so easy. I baked covered for 40 minutes and uncovered for 20. I also added a diced red pepper for flavor and color. Delicious!

  • My husband and I just had this for supper tonight! It was delicious!! The sauce was still runny when we put it together as well, but it turned out perfect!! We will definitely make this again!

  • I’m ready to make this but only have fat free evaporated milk. Why won’t it work? It looks wonderful!

  • Looks delicous- do you think you can use no bake noodles with this or would it end up being too dry?

  • Looks delicous! Is it possible to use no-bake lasagna noodles with this? WIll it end up being too dry?

  • Mm, looks good. We’re making chicken enchiladas

  • This might be a dumb question, but it is 12 oz total of evaporated milk or 2 12oz cans? Looks yummy. I’m excited to try it!

  • I have made this 2 times. Fist time I made it for my hubby and myself. It was a little dry so when I made it again for my nephew and niece. ages 12 and 14. I added 3 cans of evaporated milk and 2 pks of the dry Ranch. They couldn’t get enough.

  • Will this freeze ok for like weekly meal plans or even monthly meal plans? thanks

  • I have to say that this recipe is DELICIOUS!!! I’m a novice in the kitchen and even I can handle it! Thank you so much for sharing it!

  • I tried this recipe and everyone loved it. I was worried about how runny the sauce was so I added a few tablespoons of flour. I don’t think I’ll add it next time because it did thicken by itself in the oven. Thanks for sharing!

  • I make lasagna all the time without boiling my noodles, I wonder if it will work if I cover and bake it for 1 hour, and then remove the cover and let the cheese brown for 20 minutes?

  • I just found your site, and loved this recipe. We are gathering for Chrismtas, and I intend to try it. Thanks for the tip to lessen the noodles. There are a lot of others I intend to research!!

  • I’m just about to pop this in the oven, but I’m worried because the sauce is not thick at all (it’s just like milk). Was it supposed to thicken while simmering?

    It still tastes delicious so far!

  • I’m thinking of serving this for Christmas Eve. Anyone have some good appetizer recipes to go with it?

    Thanks!!

    Keep the yummy recipes coming!

  • This looks delicious and so easy!

  • I made this last night for dinner and we all LOVED it! My husband and sister said it is even better than regular lasasgna! Thanks for the great recipe.

  • Ooo… that is making my stomach growl.

  • Meridee,

    I don’t think it would thicken the same.

  • This recipe looks yummy. And by the way, awesome that you are the featured chef on Tasty Kitchen. It was so fun seeing you pop up on there! Way to go!

  • That sounds yummy. Why shouldn’t I fat free evaporated milk? What would happen?

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