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“Here is a fun alternative to your normal lasagna, chicken and ranch flavor! . It is so delicious and not that complicated to make. You can increase the cheese too it you like it extra cheesy. Easy Parmesan Knots would go great with this dish, then add a tossed salad and dinner’s done. The only problem I had with the recipe is there were too many noodles for the amount of chicken sauce mixture. I would recommend reducing the noodles to 8-12 oz. This came from Real Mom Kitchen.”
1hr 15mins

Ingredients Nutrition

  • 2 (12 ounce) cans evaporated milk (not fat-free)
  • 1 (1 ounce) package dry ranch dressing mix
  • 3 cups cubed cooked, chicken
  • 18 teaspoon pepper
  • 1 (16 ounce) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
  • 1 12-2 cups cheddar cheese, grated
  • 1 12-2 cups mozzarella cheese, grated


  1. Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).
  2. Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
  3. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
  4. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

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