2 – 12 oz can(s) evaporated milk
1 pkg dry ranch dressing mix
3 c cooked chicken (cubed)
1/8 t black pepper
1 – 16 oz pkg lasagna noodles (cooked)
2 c shredded cheddar cheese
2 c shredded mozzarella cheese
In a 3 quart saucepan combine evaporated milk, ranch dressing and pepper. On low heat stir until dry ingredients are dissolved. Simmer uncovered about 25 minutes. Sauce will thicken slightly. Stir frequently.
In a greased 9 X 13 inch pan layer half the lasagna noodles, chicken sauce, and cheese. Repeat layers.
Bake at 350 degrees for 35-40 minutes, until bubbly. Let rest 10 minutes before serving.
Garnish with chopped parsley and grated parmesan cheese.
