Wednesday, January 7, 2009

Cheesy Chicken Lasagna- one of my new favorite dinners for sure!

Once again another fabulous recipe from This recipe was easy to make and absolutely delicious! I made it for Brad and I on Monday night and also to take to some friends and we all loved it. Brad had seconds and maybe even thirds. Had Brad not wanted to take it for lunch the next day I would have had seconds or maybe thirds too. This is now near the top of my list for favorite dinners.

Cheesy Chicken Lasagna
2 cans (12 oz) evaporated milk
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (see note)
1 1/2 C cheddar cheese, grated
1 1/2 C mozzarella cheese, grated

I cooked 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 cooked cubed chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently (see note). 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.

***Note- I found that when I made this although I had cooked a whole packet of lasagna noodles, I actually only ended up using half the packet (9 lasagna sheets) and throwing away the rest. Even with using half the package I still got three layers out of my lasagna. Just keep this in mind.

***After I had let the sauce and chicken mixture cook for 25 minutes and I was ready to assemble the lasagna I noticed that the mixture was still quite thin. I worried about it not setting up and I was concerned that my lasagna would end up soupy. So right before pulling it off the stove I took some of the sauce out and mixed it with some cornstarch and then added it back to the sauce mix and let it thicken. It only took a couple of minutes to thicken up and be the consistency I was after for layering. Worked like a charm!


Laura said...

It's Laura from Real Mom Kitchen. Sorry your rolls didn't work. Did the yeast look like it was growing? Another ting you can do is use SAF yeast. With that yeast you don't have to put the yeast in the warm water. You just add it when you add the flour. It's a more fail proof way to make yeast dough.

Mimi Sue said...
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Mimi Sue said...

That is the cutest pic of big boy Gabe. All those teeth! I made your sausage rolls the other day and ate a couple and sent the rest home with daughter. Her husband loved them. I loved them too. I made a kind of sweet and sour sauce for them and it was pretty good. I'm trying to lose a few pounds while Dave is in CA but I'm thinking that chicken lasagna is something I might have to try when he gets home. I make something similar but with a white sauce and artichoke hearts and mushrooms in it. Have a great day Nat...Sue

Mimi Sue said...
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Mimi Sue said...

Ok I'm sorry I was being impatient and obviously hit publish several times! I can't seem to delete the extra comments. I'm a dork Sorry. Sue

Chelsea said...

Yummy! I put this on my menu!