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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cheesy Chicken Lasagna Recipe

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This recipe for Cheesy Chicken Lasagna is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (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 oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 c cheddar cheese, grated
1 12/ to 2 c mozzarella cheese, grated
Directions:
Directions:
Cook the chicken and noodles first at the same time. Once needles are done - rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk 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 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

 

 

 

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