Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 15 Servings
You have got to give this recipe a try, I’m telling you! Have a wonderful day, friends. Enjoy!
12 sheets lasagna
3 cans of evaporated milk (12 oz each)
2 packets ranch seasoning mix (1 oz each)
8 oz cream cheese (cubed)
3 c chopped cooked chicken (about 1 rotisserie chicken)
1 ½ c mozzarella cheese (shredded)
1 ½ c sharp cheddar cheese (shredded)
3 oz chopped bacon bits
chopped green onions or fresh parsley for garnishing
Step 1: Refer to the directions provided on the package of the lasagna noodles on how to cool it.
Step 2: Drain and rinse with cold water to stop the cooking process.
Step 3: Place a saucepan on the stove and turn the heat to low.
Step 4: Add the evaporated milk and ranch seasoning. Stir and cook for 5 minutes or until thick.
Step 5: Add the cream cheese cubes and stir until well mixed.
Step 6: Apply cooking spray in a 9×13-inch baking pan.
Step 7: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 8: Spread about 3/4 cup of the white sauce on the bottom of the prepared pan.
Step 9: Put 1 layer of the al dente pasta on top of the white sauce.
Step 10: Add 1/2 of the chicken on top of the pasta layer.
Step 11: Sprinkle a generous amount of cheese on top, then top it with a cup of white sauce again.
Step 12: Repeat the layers until everything is arranged.
Step 13: Top everything with chopped bacon.
Step 14: Cover the baking dish and place it inside the preheated oven. Bake for 20 minutes or until done.
Step 15: Remove from the oven and let it sit at room temperature for a few minutes.
Step 16: Garnish with parsley and green onions.
Step 17: Serve and enjoy!
Calories: 353kcal | Carbohydrates: 25g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 453mg | Potassium: 325mg | Fiber: 1g | Sugar: 8g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 344mg | Iron: 1mg
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