I didn't use gluten free dressing or noodles.
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
3 C. cubed, cooked, chicken (about 2 large chicken breasts)
1/8 tsp pepper
2-3 C. uncooked gluten free penne pasta
1 C cheddar cheese, grated
1 C Mozzarella Cheese, grated
- Spray a 9x13 baking dish. Cook pasta according to directions on package. Drain, add to the prepared dish.
- Combine evaporated milk with the Ranch dressing, pepper in a 3 quart heavy saucepan. Heat just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered for 25 minutes, stirring frequently. Sauce will thicken.
- Layer pasta, chicken, sauce, and cheese into dish. Bake uncovered at 350' for 25 minutes or until hot and bubbly.
- Let rest 10 minutes before serving