Cooking With Cate: Cheesy Chicken Lasagna

This weekend I made some cheesy chicken lasagna, in hopes it would last me the week. It's delicious. It definitely didn't make it through the week though. :) Here's how to enjoy:

-2 (12 oz.) cans of evaporated milk
-1 (1 oz.) package of dry Ranch dressing mix
-3 cups of cubed, cooked, chicken
-1/8 tsp pepper
-1 (16 oz.) package of lasagna noodles, cooked
-1 1/2 to 2 cups of grated cheddar cheese
-1 1/2 to 2 cups of grated mozzarella cheese

How to make it:
1.) Cook the chicken and noodles (separately, but at the same time.)
2.) Combine evaporated milk and Ranch dressing in a 3 quart heavy saucepan. Heat on low, stirring frequently, until all dry ingredients are dissolved.
3.) Stir in chicken and pepper.
4.) Simmer uncovered for 25 minutes, stirring frequently.
5.) Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9x13 pan. Repeating layers.
6.) Bake at 350 degrees Fahrenheit for 35 minutes, or until hot and bubbly.
7.) Let sit for 10 minutes until serving.

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