- 8 lasagna noodles
- 3 cups cooked diced chicken, or more to taste
- 2 (12 fluid ounce) cans evaporated milk
- 1 (1 ounce) package ranch dressing mix (such as Hidden Valley®)
- ground black pepper to taste
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
- Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
- Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.
03/24/2018
recipepes.com
Julie's Cheesy Chicken Lasagna, recipe
PT15M
PT1H
5
455 calories
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