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 (16 z) 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.
Freeze before baking then thaw and follow directions.
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