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Cheesy Chicken Lasagna


  • 1 (16 oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
  • 2 (12 oz) cans evaporated milk (not fat-free)
  • 1 (1 oz) pkg. dry Ranch dressing mix
  • 3 cups cubed cooked chicken
  • 1/8 tsp pepper
  • 1 1/2 to 2 cups cheddar cheese, grated
  • 1 1/2 to 2 cup mozzarella cheese, grated


  1. Boil noodles according to pkg directions. Rinse in cold water and set aside.
  2. Preheat oven to 350 degrees.
  3. 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.
  4. Layer half of lasagna noodles, chicken sauce, and cheese in 9×13 pan spray with non-stick cooking spray. Repeat layers again.
  5. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. Serves 8-12.
  • Category: Main
  • Cuisine: Italian
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