CHEESY CHICKEN RANCH LASAGNA

2 (12 oz) cans evaporated milk

1 packet ranch dressing mix

3 cups cooked, cubed chicken

1/8 tsp pepper.

2 cups shredded cheddar

2 cups shredded mozzarella

1 cup chopped broccoli (thawed)

1/2 cup chopped red pepper

Oven ready lasagna noodles.

Cooking Directions:

* Simmer evaporated milk with ranch dressing mix. 

* Add 3 cups of cooked, cubed, chicken and 1/8 teaspoon pepper. Simmer for 25 minutes - it'll still be runny, but that's OK (it'll thicken when it cooks). 

* Butter/Grease baking pan and layer oven-ready lasanga noodles, then 1/2 chicken sauce, then 1 cup cheddar and 1 cup mozzerella cheeses, then sprinkle on broccoli & red peppers. Repeat layers. 

Freezing Directions:

Cover with plastic wrap, then foil and freeze up to 3 months.

Reheating Directions:

Remove plastic wrap and replace foil. Cook at 350 for 30-35 minutes. Remove foil and bake up to 10 more minutes, until cheese is melted.

* Serves 8-10