Sunday, March 11, 2012

Ranch-style White Lasagna with Creamy Chicken Sauce

Ingredients (makes enough for 8 people)

-3 to 5 chicken breasts, cooked and shredded (pictured below)
-2 packets dry ranch dressing mix
-4 cans evaporated milk
-16 oz cooked lasagna noodles
-shredded mozzarella cheese
-salt and pepper

Combine the 4 cans of evaporated milk and dry ranch packets.  Heat over low until all dry ingredients are completely mixed. Add chicken to the mix and cook over medium, allowing to simmer until thick.  Be careful not to let it boil because the sauce will seperate. Add salt or pepper to taste as needed.


 In the bottom of a greased pan, layer noodles, chicken cream sauce, and mozzarella. Repeat the layers until
the pan is full.
Bake at 350 for 40 minutes. 

If you need to make this recipe ahead of time, like I did, wrap it in foil and place it in the fridge before you bake it (if it's just going to be a day or two) or put it in the freezer (for a week or so).
I made this for our small group for one of our weekly Bible Studies.  We always take turns making dinner and dessert, and this was a big hit.  The recipe can be easily altered for a couple, a family, or a large group.

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