Ingredients
- 1 (12 fluid ounce) can evaporated milk
- 2 skinless, boneless chicken breasts
- 1 (1 ounce) package ranch dressing mix
- 9 lasagna noodles
- 1 cup Alfredo sauce, or as desired
- 1 ½ cups shredded mozzarella cheese, or to taste
- ¼ cup crumbled cooked bacon, or to taste (Optional)
- 1 pinch dried oregano, or more to taste
- 1 pinch garlic salt, or more to taste
Directions
- Step 1Preheat oven to 350 degrees F (175 degrees C).
- Step 2Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken.
- Step 3Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels.
- Step 4Spread Alfredo sauce over each noodle; top with shredded chicken.
- Step 5Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish.
- Step 6Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.
Cook’s Note:
To make your own Alfredo sauce, melt 1/2 cup butter in saucepan on medium heat. Add 1/3 package cream cheese and 1/2 teaspoon garlic. Stir in 2 cups cream, 2/3 cup Parmesan cheese, 1/2 teaspoon oregano, salt, and pepper. Increase heat and stir until thickened. Makes about 2 1/2 cups.
Nutrition Facts
Per Serving:304 calories; protein 16.9g 34% DV; carbohydrates 25.2g 8% DV; fat 15.3g 24% DV; cholesterol 48.3mg 16% DV; sodium 694mg 28% DV.