When I first heard about this recipe, I knew I'd want to try it out. I mean, doesn't it just scream "fall meal"?!
I've made some changes to the original, so be sure to give my version a try!
White Chicken Lasagna
Source: Jenna's Recipes, adapted from Real Mom Kitchen
2 cans evaporated milk (do not use the non-fat version)
4 generous tablespoons ranch dressing powdered mix
4 cups poached, shredded chicken (or rotisserie chicken)
6 cooked lasagna noodles
2 c shredded cheddar
2 c shredded mozzarella cheese
1/2 teaspoon pepper
1/4 teaspoon salt
Poach chicken. Once cooked, shred it (when I do this, I cook way more than I need, and throw them into my stand mixer for about 1 minute to shred it. Then I freeze the leftover). In a medium saucepan, combine milk, pepper, salt and ranch mix. Whisk well, for about 2 minutes over medium heat. Add the chicken. Reduce heat to a simmer. Let simmer, stirring occasionally, for about 20 minutes.
Meanwhile, cook your 6 noodles and shred your cheese. Also, preheat your oven to 350. Once noodles and sauce are cooked, layer them into a well greased 9*13. First, one layer of 3 noodles, topped with half of your chicken mixture and half of the cheeses. Repeat, ending with your cheese.
Bake for about 30 minutes. If desired, once baked, turn your broiler on to add a little bit of golden brown color to the top of the dish.