Cheesy Chicken Ranch Lasagna

"I found this recipe on pinterest.com and made it for dinner. I am going list some ideas under the recipe to make this more flavorful because it was good, but slightly bland. (the photo is not great....it didn't stay in a solid piece when I plated it"

2 (12 oz) cans evaporated milk (not fat free)

1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)

3 C. cubed, cooked, chicken
1/8 tsp pepper
9 lasagna noodles
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

What I did differently:

-I added about 1/3 cup diced onions and garlic to the chicken while it was cooking
-I made three layers (using 1/3 of each ingredient [noodles, cheese and chicken with sauce] in each layer)...still only using 9 total noodles
-I didn't read the recipe right and bought fat free evap. milk, so to thicken it up and make it creamier I added 1/2 a brick of light cream cheese and 2 tablespoons of light miracle whip
-I used wheat lasagna noodles
-I covered the pan with foil for 35 minutes and took it off and baked an additional 10 minutes
- when I ate my portion I sprinkled on more pepper and curry, and that was AWESOME
-next time I might try adding some Franks Red Hot sauce and two packets of ranch mix instead of one