Easy, Cheesy, Ranch Chicken Lasagna

 

Okay so any recipe that has tons of veggies, uses precooked chicken and is smothered in cheese, is a winner in my book.  This recipe is totally versatile allowing you to swap out the veggies for veggies of your choice.  Mushrooms would be great, broccoli, the possibilities are endless. 

 

Ingredients:

 

2 cans evaporated milk (12 oz)

1 envelope dry ranch mix

1 package precooked chicken (I used Perdue shortcut original), chopped

9 no boil lasagna sheets (or you could boil and drain regular noodles)

1 box frozen spinach, cooked and drained

2 carrots, julienned or shredded

1 1/2 C sharp cheddar cheese

1 1/2 C mozzarella cheese

1/2 tsp salt

1/4 tsp black pepper

 



Directions:
Preheat oven to 350.

In a large saucepan combine evaporated milk and ranch packet.  Simmer for about 20 minutes and the mixture begins to thicken.  Add salt, pepper, spinach and carrots, remove from heat.

In a 9x13 spread a thin layer of "sauce" over bottom.  On top of that place lasagna sheets, a layer of sauce, chicken and cheese. Continue this layer process with remaining ingredients.

Bake at 350 for 40 minutes.