and I'll re add them* Saturday, October 15, 2011 Cheesy Chicken Ranch Lasagna Oh Pinterest! Thank you for your dinner ideas. This was pretty good, everyone liked it. It's a Cheesy Chicken Lasagna, but really it's Chicken Ranch Lasagna because it's got a ranch sauce in it. Next time I make this I'll used cooked penne pasta (not the full box) and do a casserole with it. I served this with Garlic Knots (Pinterest also, and with those next time I'd use my own roll dough recipe, and for the topping use melted butter, garlic and parsley) and green beans. Cheesy Chicken Ranch Lasagna Adapted from Real Mom Kitchen 2 (12 oz) cans evaporated milk 1 (1 oz) pkg. dry Ranch dressing mix (not the dip blend) 3 C. cubed, cooked, chicken 1/8 tsp pepper 1 (16oz) lasagna noodles, cooked (I used 9 noodles) 1 1/2 to 2 C cheddar cheese, grated 1 1/2 to 2 C mozzarella cheese, grated Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.