Recipe: Cheesy Chicken Lasagna

Shaun Munson is a front-end manager, cashier and stocker at Coborn’s in Princeton. Munson, a native of Bloomington, and his wife Evva, a native of Milaca, live in Milaca. The couple has a son, Jordan, 22, and daughter Amber, 21. Shaun and Evva are full-time ministers in the Jehovah Witness church.recipe shaun munson

Shaun is also an amateur comic book collector and prizes his “X-Men” collection of comic books the most. Another of Shaun’s interests is reading books on ancient history. Shaun and Evva both like cooking new recipes and maintaining healthy diets and lifestyles.

Shaun said his grandfather Walker Munson was the first black person to be a stucco craftsman in Minnesota in the early 1900s and family members have passed the stuccoing and plastering skills down to Shaun.

Before moving to the Milaca area, Shaun worked for a company in the Twin Cities calibrating pressure gauges and scales. He is also a veteran associate with Coborn’s, having worked eight years in the Coborn’s store in Mora before starting his present job about a year ago.

“I like my job here,” Shaun said. “I like being around people.”



2 cans evaporated milk

3 cups cooked and shredded chicken (equal to 4 chicken breasts)

16 oz. pkg. lasagna noodles

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

2 pkg. ranch dressing mix

1/8 tsp. pepper

1 large chopped onion

1 large chopped red pepper

garlic and onion powders


Combine evaporated milk and Ranch dressing in heavy saucepan. Heat on low until dissolved. Stir in the chicken, red pepper, onion, black pepper and season with garlic and onion powders. Simmer uncovered for 25 minutes, stirring frequently. Next make layers in a 9-by-13-inch baking pan, with lasagna noodles first, then sauce and last the cheeses. Bake in 350-degree oven for 35-40 minutes.