Chicken Ranch Lasagna

• 2 12 oz. can evaporated milk
• 1 1 oz. pkg. dry Ranch dressing mix ( no the dip)
• 3 c. cubed, cooked chicken
• 1/8 t. pepper
• 1 16 oz. box lasagna noodles, cooked (you'll only need 8-9 noodles)
• 1 1/2-2 c. cheddar cheese, grated
• 1 1/2 c-2 c. mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved.  Simmer uncovered for 25 minutes, stirring frequently.  Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce ans cheese well greased 9x13 inch pan.  Repeat layers again. Bake at 350 degrees for 35-40 minutes or until hot and bubbly.  Let rest 10 minutes before serving.