Chicken Bacon Ranch Lasagna

I love chicken bacon ranch anything. Zach hates it. So I generally wait until he goes out of town or something to make anything that he hates. A couple weeks ago, he went to a friend’s party and I invited his sister over to try this recipe. Best. Idea. Ever. I also halved it because we really didn’t need that much lasagna. (Also, holy crap, is it really June 21st? This month has flown.)

What you’ll need:

• 18 oz (1 1/2 cans) evaporated milk
• 1-2 (1 oz) packages Ranch dressing mix (depending on how zesty you want your sauce)
• 1 lb cooked chicken, cubed or pulled
• 5-6 slices of bacon, cooked and crumbled
• 2 green onions, chopped
• 1/8 tsp pepper
• 5 lasagna noodles, cooked
• 2 cups shredded sharp cheddar cheese

TO DOUBLE THIS RECIPE:

• 24 oz (2 cans) evaporated milk
• add more chicken and bacon, if desired
• 8-10 lasagna noodles

Step 01: Preheat the oven to 350°F Boil the noodles and cook the chicken either by boiling or pan frying. Combine evaporated milk and Ranch dressing mix in a saucepan and stir until the mix is completely dissolved. Add chicken, pepper, bacon, and green onions. Cook, stirring frequently, until thickened.

Step 02: Begin layering the lasagna in a 9×9 inch baking dish–noodles first, then sauce, then cheese, and repeat.

When I made this at first, I added mozzarella cheese. You can do that if you prefer it, but I think just sharp cheddar is better.

Step 03: Bake at 350°F for about 30 minutes. Cool and serve.

These are the only pictures we have, because we kind of went Godzilla on this thing. It’s really good.

I actually adapted this recipe from Real Mom Kitchen. I found it completely by accident, because someone had linked her website to this recipe. Not sure how that happened, but it all worked out! (Both recipes are delicious, btw.)

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