Cheesy Chicken Lasagna

Thursday night dinner.  The Hub is very under the weather.  Our household is surviving only thanks to Lysol and mass amounts of Vitamin C.  Antibiotics have been started. 

Prayers that they work quickly.

So when I was sick a few weeks ago I was craving my comfort food, Chicken Pot Pie.  I was wondering aloud to The Hub about this and he said

"Have you not ever heard feed a cold and starve a fever?"

Ummmmmmm no I have not.  Does that explain why the second I get a cold I start craving a Pot Pie?  I dont know?  It does explain why I cooked something yummy for him tonight though. 

This is another pinterest find, of course, from Real Mom Kitchen . 

We really enjoyed it. 

We had excess lasagna noodles just like she mentioned in the original post.  We also agreed that we would probably make it in a square casserole dish next time. 

We had this chicken lasagna, bread and a salad tonight, and we decided we will be making this again!  Its a keeper.  So if you need a new idea...

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook 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 chicken and pepper.
Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
 Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan.
 Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly.
 Let rest 10 minutes before serving.

Enjoy, The Mom