(Picture courtesy of Real Mom Kitchen)Submitted by Julie Twitchell
I couldn't wait to make this when I saw the picture. It is so delicious. I don't usually eat leftovers for lunch, but I did today.
- 2 cans (12 oz.) evaporated milk(not fat-free)
- 1 pkg. Ranch dressing dry mix( 1 oz.)
- 3 Cups cubed, cooked chicken(make these really small cubes)
- 1/8 tsp. black pepper
- 1 pkg. lasagna noodles, cooked (I recommend reducing it to 8 oz)
- 1 1/2 to 2 Cups cheddar cheese, grated
- 1 1/2 to 2 Cups mozzarella cheese, grated
- Cut chicken into small cubes (about 1/4 inch). Cook the chicken and noodles at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together). Set chicken aside.
- 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. It will not be a really thick sauce. (Just thick enough to cover the back of a spoon).
- Layer noodles, poultry sauce and cheese in well-buttered 9 x 13 pan. Repeat layers 2 more times. Bake at 350 degrees for 35-40 minutes or until hot and bubbly. Let rest for 10 minutes before serving.
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