Ingredients
Scale
- 2 (12 oz) cans evaporated milk
- 1 (1 oz) pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
- 3 C. cubed, cooked, chicken (about 2 large chicken breasts)
- ⅛ tsp pepper
- 2-3 C. uncooked gluten free penne or lasagna pasta
- 1 C cheddar cheese, grated
- 1 C mozzarella cheese, grated
- ½ Gluten free breadcrumbs
- ¼ Green onions
Instructions
- Spray a 9×13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to prepared dish.
- Combine evaporated milk, Ranch dressing and pepper in a 3 quart heavy saucepan. Bring it just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.
- Layer pasta, chicken, sauce, and cheese into dish. Bake uncovered at 350′ for 25 minutes or until hot golden brown and bubbly. Remove lasagna from oven and sprinkle ½ cup gluten free bread crumbs on lasagna, return to oven and brown the bread crumbs for 5 minutes.
- Sprinkle ¼ cup green onions before serving.
- Let rest 10 minutes before serving.