Cheesy Chicken Ranch Lasagna

This is an easy one, with easy ingredients. It was something different for a quick throw together meal. Enjoy!

Ingredients
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked

1 1/2 to 2 C cheddar cheese, grated

1 1/2 to 2 C mozzarella cheese, grated

Directions
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Tips from a Kitchen of Reality:
- I rarely have or buy evaporated milk, so I used skim milk and thickened with a little cornstarch.
- I used can chicken.
- Next time instead of lasagna noodles I will use penne or rotini-- I think this recipe would be better as a "casserole" type dish instead of a layered lasagna. If you make it the original way, you'll see what I mean.