Cheesy Chicken Lasagna

My husband had this growing up and raved about it. I had never heard of it nor had I ever had it. We had it together one day while visiting his family and I fell in love. I asked for the recipe and then went and tried it and it turned out horrible!! I was devastated and disappointed. But I didn't give up and discovered what I did wrong {I used the Barilla oven ready noodles like I use for my regular lasagna}. So I tried it again using regular noodles that I boiled (for the first time EVER I'll have you know :) ) and it turned out great! This is a great dish! A different way to have lasagna!

2 cans (12 oz each) evaporated milk (not fat free)
1 package (1 oz) dry ranch dressing mix
3 cups cubed cooked chicken
1/8 tsp pepper
about 12 oz cooked lasagna noodles
1 1/2-2 cups shredded cheddar cheese
1 1/2-2 cups shredded mozzarella cheese

Cook noodles according to package and then rinse in cold water and set aside (this will help keep them from sticking together). Combine the evaporated milk and the ranch packet in a saucepan. Heat over low heat, stirring frequently until dry mix is dissolved. Stir in chicken and pepper. Simmer uncovered for 25 minutes (don't do any less, it makes a difference) Stirring frequently. Cover bottom of a well greased 9x13 pan with noodles, then top with poultry sauce and some cheese. Repeat layers and then bake at 350 degrees for 35-40 minutes. Let rest 10 minutes before serving.