Cheesy Chicken Lasagna

This fantastic new recipe from Real Mom Kitchen is one that would fall into my category of sinfully delicious. Chicken in a creamy ranch flavored sauce between layers of cheese and noodles - YUMMY! If you are looking for completely waist-friendly foods... this one is not for you. ;-) Or you could take my husband's approach, "We had peas with it! That counts!" This recipe requires a bit more preparation time than I would normally spend because the sauce has to simmer for 25 minutes, but it is well worth the end result and has minimal ingredients. This one is a winner in our book!

CHEESY CHICKEN LASAGNA
From Real Mom Kitchen

2 cans (12 oz) evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz, we used around 8)
*I used oven ready lasagna noodles and they were GREAT! I may never go back to boiling lasagna noodles again.
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) 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 9×13 pan. Repeat layers again.

Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

*NOTE: This is the very best right out of the oven. It is okay as leftovers but not nearly as good as when you first make it.