-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.