Sunday, March 17, 2013

Cheesy Chicken Ranch Lasagna Recipe

This, my friends, is a recipe that needs no description... I just can't describe it's deliciousness... Even these leftovers I'm eating right now are just as good as it was fresh!  Let me tell you this first, the "ranch" part of it is the ranch seasoning packet, not the ranch dressing in the bottle.  I told my boyfriend what I planned on making for dinner and he was grossed out because he thought it had the ranch dressing in it... but it doesn't, and he LOVES this.


2 lbs. chicken, cooked and shredded (I used 2 giant chicken breasts about a pound each), makes about 3 cups
2-12 oz. cans evaporated milk
1-1 oz. package ranch dressing & seasoning mix
9 lasagna noodles, cooked
2 cups freshly shredded colby jack cheese
1 1/2 cups shredded mozzarella cheese
black pepper


-Preheat oven to 350.
-Combine the evaporated milk and ranch seasoning mix in a medium saucepan.  Sprinkle with black pepper.  Heat over low heat, stirring until the seasoning mix is dissolved.  Simmer for about 25 minutes, stirring frequently.  Sauce will slightly thicken.
-In a greased 9"x13" baking dish, start your layers.  Keep in mind there will be three layers so try to portion your ingredients evenly.  Begin with 3 lasagna noodles, sprinkle a layer of chicken over the noodles, pour sauce over the chicken, and lastly top the layer with a mixture of the cheeses.  Repeat this process 2 more times, topping the last layer with any remaining cheese.  If there is any sauce left over, just pour it around the edges of the dish.
-Bake for 40 minutes until the top is bubbly and golden brown.


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