1. Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray. Set aside.

2. Cook the lasagna noodles in a large pot of salted water according to package directions. Drain and lay them flat.

3. In a medium saucepan over low heat, combine the evaporated milk and ranch-style seasoning. Whisk constantly and heat for about 5 minutes, until slightly thickened.

4. Add the cream cheese and continue whisking until the sauce is smooth and creamy.

5. Spoon about 3/4 cup of the sauce into the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce.

6. Sprinkle half of the chicken evenly over the noodles, then top with about 1/3 cup each of mozzarella, cheddar, and Colby Jack cheeses. Drizzle about 1 cup of sauce over the top.

7. Repeat with another layer of noodles, the remaining chicken, another 1/3 cup of each cheese, and another 1 cup of sauce.

8. Finish with a final layer of noodles, the remaining sauce, and the rest of the cheese. Sprinkle smoked paprika evenly over the top.

9. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and heated through.

10. Let rest for 10 minutes before slicing. Garnish with green onions or parsley if desired.