Creamy cheesy chicken lasagna

One rotisserie chicken 

Lasagna noodles 

Cream cheese

Two packets of ranch seasoning 

Three cans of evaporated milk

Mozzarella cheese

Cheddar cheese

Bacon 

Preheat oven to 350. Cook and drain lasagna noodles and set aside. Cook your bacon and set aside.  Add three cans of evaporated milk to a saucepan with the two packets of ranch seasoning. Whisk together for 5 minutes, then cube and add your cream cheese. Stir that until it comes to a boil and remove from heat. Add your chicken and stir. Layer some sauce/chicken in a 9x13 pan, lay the noodles, sauce/chicken mixture and cheese . Repeat that step until noddles are gone. Last layer, add the cheese and bacon bits . Cover with foil and bake at 350 for 30 minutes - remove foil and bake for another 10-15 minutes. Let sit for at least 10 minutes before serving.

Delicious!