Remember, the actual launch party of the new book is at Seagull Book in Perry, UT on Saturday, March 16th from 10-1. Prize drawings and samples!
Cheesy Chicken Lasagna
3 cups cooked and cubed chicken
12 ounces lasagna noodles
2-12 ounce cans evaporated milk (not fat-free)
1 pkg. dry ranch dressing mix
1/8 tsp. pepper
2 cups cheddar cheese
2 cups mozzarella cheese
Cook the lasagna noodles according to package directions, half the time if freezing. Rinse in cold water and set aside. In a heavy saucepan, pour evaporated milk and add dry ranch dressing mix. Heat over low heat until dry ingredients are dissolved. Add chicken and pepper. Simmer uncovered for 25 minutes stirring frequently. If freezing, see directions below. Otherwise, in a greased 9X13 pan layer half of the lasagna noodles, chicken mixture and cheese. Repeat. Bake at 350 degrees for 45 minutes or until hot and bubbly. Let rest 10 minutes before serving.
Freezer Directions: Layer in a greased disposable pan. Cover with foil and freeze
