2 skinless, boneless chicken breasts
1 (1 ounce) package ranch dressing mix
9 lasagna noodles
1 cup Alfredo sauce, or as desired
1 1/2 cups shredded mozzarella cheese, or to taste
1/4 cup crumbled cooked bacon, or to taste (optional)
1 pinch dried oregano, or more to taste
1 pinch garlic salt, or more to taste
Preheat oven to 350 degrees F (175 degrees C). Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels. Spread Alfredo sauce over each noodle; top with shredded chicken. Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish. Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.