Cheesy Chicken Lasagna

Ok, so this lasagna totally appealed to me. I thought it looked so good, and it was, but I felt it was lacking a little. I almost wish it had a little something more to it; maybe some spinach, onion, or other veggies. It could easily be a great veggie lasagna. However, the more Stan and I sat, ate, and analyzed this lasagna, the more we liked it. The recipe says to simmer the sauce for at least 25 minutes. I would not do more than 20 and possibly even less. I think I will make this in the future, but I will probably tweak it a bit. - I thought because this had few ingredients, it would be simple. But cutting up raw chicken into little chunks and stirring a sauce for 25 minutes; well, I was in the kitchen a bit longer than I thought I would be. Nevertheless, it is still making it to my blog because it still is pretty good. - I do, however, have a great lasagna recipe that is simple and I mean simple. You don't have to boil the lasagna noodles or nothin'. I'll try to put the recipe on here sometime soon.

Ingredients
2 cans (12 oz) evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

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). 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. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.