Ingredients
– 3 cups shredded cooked chicken
– 8 oz cream cheese, softened
– 1 cup ranch dressing mix
– 2 cups shredded cheddar cheese
– 2 cups mozzarella cheese, shredded
– 12 lasagna noodles
– 2 cups chicken broth
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Green onions, chopped (for garnish)
Equipment Needed
– Large pot for boiling noodles
– 9×13-inch baking dish
– Mixing bowls
– Whisk
– Wooden spoon
– Aluminum foil
Step-by-Step Instructions
To begin with, preheat your oven to 350°F (175°C). I like to start by boiling the lasagna noodles in a large pot according to the package instructions until they are just al dente. This is crucial because they’ll continue cooking in the oven. While the noodles are boiling, I mix together the shredded chicken, softened cream cheese, ranch dressing mix, and half of the cheddar cheese in a large mixing bowl. The smell of the creamy mixture just makes my mouth water! (See the next page below to continue steps…)