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.
Cheesy Chicken Lasagna
2 cans (12 oz) 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.
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?