Oh, you’re definitely going to be printing this recipe out and sticking it on your refrigerator door! Your family will LOVE IT!
Ingredients:
2 12-oz cans evaporated milk (not the fat-free kind)
1 1-oz package of dry Ranch Dressing mix
3 cups of skinned, cooked, cubed chicken
dash of pepper
2 cups Texas Pepper Jelly’s Loco Cheese Dip
1 cup grated mozzarella cheese
1 box of lasagna noodles
What to do:
Cook the noodles, drain, and set aside. Cook the chicken and rinse in cold water. Set aside to cool. When cool enough, cut into small cubes.
In a large saucepan, combine the milk and Ranch dressing. Heat over low heat, stirring constantly until the dry ingredients are dissolved. Stir in the chicken and pepper.
In a WELL-BUTTERED 9×13 pan, layer half of the noodles, sauce & chicken, and cheeses. Repeat layers.
Bake at 350 for approximately 30 minutes or until hot and bubbly. Let it rest for 15 minutes before slicing and serving.
Throw a tossed salad together with this and you’ve got dinner.
Stand back; your family will go nuts over this dish. Don’t count on any leftovers, either.
I met some friends for lunch last weekend, and they ordered a very interesting appetizer: fried dill pickles.
