2 (12 oz) cans evaporated milk
1 (1 oz) pack dry Ranch Salad Dressing Mix (I actually used 1.5 but we are ranch lovers)
2-3 cups chicken, cooked and shredded
9 lasagna noodles
1.5 cups shredded cheddar cheese
1.5 cups shredded mozzarella cheese
Mix evaporated milk and dressing mix in a saucepan. Heat over low heat approximately 25 minutes, stirring frequently. Add cooked chicken to sauce mixture.
Meanwhile, cook lasagna noodles according to package directions. Drain and keep warm.
Put 3 cooked noodles in a greased 9x13 pan. Top with 1/3 of the chicken sauce (it will be a very thin layer, don't worry about it). Top with about 1/3 cup of each cheese. Repeat all of the layers 2 times, except the last one use all of the remaining cheese.
Bake @ 350F for 35-40 minutes, until cheese is bubbly and golden brown. Let stand for 10 minutes before serving.