Cheesy Chicken Lasagna

recipe adapted from Real Mom Kitchen


2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cooked chicken
1 8oz package mushrooms, sliced
2 cups spinach
1/8 tsp pepper
1 (16oz) oven ready lasagna noodles
2 C cheddar cheese, grated


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.

While sauce is cooking, saute mushrooms in butter and olive oil.

 Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again - adding one layer with mushrooms and spinach. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.


Popular Posts