Cheesy Chicken Lasagna
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Here’s a fun twist on traditional lasagna that you’re going to love! I stumbled upon this delightful recipe for Cheesy Chicken Lasagna on “What’s for Dinner?” and it’s both scrumptious and surprisingly simple to make.
This dish combines the comforting flavors of chicken and ranch, creating a unique and savory taste experience. If you’re a cheese lover, feel free to add extra cheese to make it even more indulgent. This lasagna is the epitome of yummy comfort food. Pair it with Easy Parmesan Knots and a fresh tossed salad, and you have a complete, satisfying dinner ready to impress.
One small adjustment I’d recommend is reducing the amount of noodles. The original recipe calls for a bit too many noodles relative to the chicken sauce mixture. Using about 8-12 ounces of noodles should give you the perfect balance for a rich and hearty dish without overwhelming the delicious chicken sauce.
Ingredients for Cheesy Chicken Lasagna
- LASAGNA NOODLES
- EVAPORATED MILK
- DRY RANCH DRESSING MIX
- COOKED CHICKEN
- PEPPER
- CHEDDAR CHEESE
- MOZZARELLA CHEESE
Instructions for Cheesy Chicken Lasagna
Boil the Noodles: Cook the lasagna noodles according to the package directions. Once done, rinse them in cold water and set aside to cool.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Sauce: In a saucepan, combine evaporated milk (avoid using the fat-free version) and the ranch dressing mix. Heat over low heat, stirring frequently until the dry ingredients are completely dissolved.
Stir in the cooked chicken and ground pepper. Let the mixture simmer uncovered for 25 minutes, stirring frequently. This allows the flavors to meld beautifully, so don’t shorten this step.
Assemble the Lasagna: Lightly spray a 9″x13″ baking dish with non-stick cooking spray.
Layer half of the cooked lasagna noodles in the bottom of the dish. Spoon half of the chicken sauce mixture over the noodles, followed by a generous layer of shredded cheese.
Repeat the layers with the remaining noodles, chicken sauce, and cheese.
Bake the Lasagna: Bake in the preheated oven for 35-40 minutes, or until the lasagna is hot and bubbly.
Rest Before Serving: Remove the lasagna from the oven and let it rest for 10 minutes before serving. This helps the layers set and makes it easier to cut and serve.
Frequently Asked Questions
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to a day in advance and store it in the refrigerator. When you’re ready to bake, let it come to room temperature for about 30 minutes before putting it in the oven.
What if I don’t have evaporated milk?
If you don’t have evaporated milk, you can use heavy cream or half-and-half as a substitute. This will still provide a rich and creamy sauce.
Can I use a different type of cheese?
Yes, feel free to use your favorite cheese or a blend of cheeses. Monterey Jack would work well with this recipe.
How do I prevent the lasagna from drying out?
To prevent the lasagna from drying out, make sure to cover it with foil while baking. This traps moisture and ensures the lasagna stays creamy and delicious.
How do I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
What sides go well with this lasagna?
This Cheesy Chicken Lasagna pairs wonderfully with garlic bread, a fresh green salad, or steamed vegetables. These sides complement the rich and creamy flavors of the lasagna.
Can I use store-bought rotisserie chicken?
Yes, using store-bought rotisserie chicken is a great time-saver and adds delicious flavor to the lasagna. Simply shred the chicken and add it to the sauce mixture.
FOR MORE RECIPES LIKE THIS, TRY:
Cheesy Chicken Lasagna
Real Mom Kitchen
Ingredients
- 16 oz lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
- 24 oz evaporated milk 2 (12 oz) cans (not fat-free)
- 1 oz pkg dry Ranch dressing mix
- 3 cups chicken cooked and cubed
- ⅛ tsp pepper
- 1 ½ to 2 cups cheddar cheese grated
- 1 ½ to 2 cup mozzarella cheese grated
Instructions
- Boil noodles according to pkg directions. Rinse in cold water and set aside.
- Preheat oven to 350 degrees.
- In a sauce pan, combine evaporated milk (don’t use fat-free version) and and ranch dressing mix. 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, chicken sauce, and cheese in 9×13 pan spray with non-stick cooking spray. Repeat layers again.
- Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. Serves 8-12.
Nutrition
