My sister Julie has made this recipe for years and it has turned into a family favorite. Kids and adults love it and I love that it is easy to prepare and tastes wonderful. It is truly a comfort food. Goes great with a lettuce- and fruit-type salad along with garlic bread.


Recipe Summary

20 mins
1 hr
10 mins
1 hr 30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.

  • Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.

  • Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.

  • Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.

Cook's Note:

Instead of dry Hidden Valley(R) ranch dressing mix, you can use some ranch salad dressing or your own custom seasonings.

Nutrition Facts

458 calories; protein 34.4g 69% DV; carbohydrates 29.6g 10% DV; fat 22g 34% DV; cholesterol 102.6mg 34% DV; sodium 641.7mg 26% DV. Full Nutrition


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1