Cheesy Chicken Lasagna

So i made this last night and using the recipe below, while good, i just cant make it as is and i am glad i didn't, i followed it mostly. But i added 1 cup of Pepper jack Cheese and I added 1 can of green chillies to the chicken mixture. next time i might add a few dashes of hot sauce. i just felt like it was missing something... a kick a zing that OH MY GOSH I CANT WAIT TO MAKE THAT AGAIN feeling, so stay posted as i try it again I think i might try adding some ricotta ,1 egg , & some Italian bread crumbs in between the layers.

Stay Tuned!

Cheesy Chicken Lasagna
2 (12 oz) cans evaporated milk (not fat-free)1 (1 oz) pkg. dry Ranch dressing mix3 C. cubed, cooked, chicken1/8 tsp pepper1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)1 1/2 to 2 C cheddar cheese, grated1 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.