Kitchen notes · a little help before you start
Gluten Free Chicken Lasagna
Creamy ranch sauce and melted cheese make this chicken pasta bake feel particularly cozy. There's a golden breadcrumb finish over the top, with green onion to brighten each serving. The pasta holds the sauce through the middle, so the last spoonful gets its share of the creamy filling too.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Original yield
- Serves 12
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Pasta
A few quick notes
1. Undercook the pasta first
Cook the pasta short of its regular package time, then drain it before assembling.
2. Stir the ranch sauce often
Simmer the evaporated milk and ranch mixture uncovered, stirring frequently as it thickens slightly.
3. Add crumbs near the end
Bake the assembled dish first, then add the breadcrumbs for their separate browning stage.
Get to know the ingredients
Already-cooked chicken
Use cubed cooked chicken in the layers; this recipe doesn't start with raw chicken.
Dry ranch mix
Dissolve the dry dressing mix in the evaporated milk before its simmer.
Gluten-free pasta
The ingredient entry allows gluten-free penne or lasagna pasta for the bake.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Gluten Free Chicken Lasagna
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Green onion, then a pause
Sprinkle on the green onions and let the finished bake rest before serving.
A little more help as you go
Use both cheeses
Layer the listed cheddar and mozzarella with the pasta, chicken and sauce.
Bring just to a boil
Lower the heat after the milk-and-ranch mixture first comes to a boil, then simmer as directed.
A few questions you might have
Does the chicken need cooking first?
Yes, the ingredient entry calls for cubed, cooked chicken.
Should I fully boil the pasta?
The directions have you stop short of its regular cooking time before draining and assembling.
When do the breadcrumbs go on?
Add them after the first bake, then return the dish to brown the crumbs.
Is the ranch dressing bottled?
Use the dry ranch dressing mix listed and dissolve it in the evaporated milk.
Can I serve it straight away?
The last step calls for a resting pause before serving the finished bake.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesoflizzyt.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
