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Crack Chicken Lasagna

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A creamy, cheesy lasagna with layers of rotisserie chicken, bacon, ranch seasoning, and a blend of mozzarella and cheddar cheeses. This easy dish is a crowd-pleaser and perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 12 lasagna noodles, cooked and drained
  • 3 cans (12 oz each) evaporated milk
  • 2 packets (1 oz each) ranch seasoning mix
  • 8 oz cream cheese, softened and cubed
  • 3 cups shredded rotisserie chicken
  • 1 ½ cups shredded mozzarella cheese, divided
  • 1 ½ cups shredded cheddar cheese, divided
  • 3 oz bacon, cooked and crumbled
  • Chopped green onions or fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 350°F. Cook the lasagna noodles according to package instructions. Drain and set aside.
  2. In a saucepan, heat the evaporated milk and ranch seasoning over low heat, whisking constantly for about 5 minutes until the mixture starts to thicken. Add the cream cheese cubes and stir until smooth.
  3. Spread ¾ cup of the sauce evenly on the bottom of a 9×13-inch baking dish.
  4. Layer 4 cooked lasagna noodles over the sauce, then spoon 1 cup of shredded chicken evenly over the noodles.
  5. Sprinkle ½ cup mozzarella and ½ cup cheddar cheese over the chicken.
  6. Repeat the layers twice more, ending with a final layer of noodles.
  7. Top the lasagna with the remaining sauce, then sprinkle the remaining cheeses and crumbled bacon over the top.
  8. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and the cheeses are melted.
  9. Let the lasagna rest for 10 minutes before cutting. Garnish with green onions or parsley if desired.

Notes

Use rotisserie chicken for convenience. For extra flavor, add a layer of bacon between each cheese layer. Letting the lasagna rest before serving helps it hold its shape when sliced.

Nutrition

Find it online: https://www.receipster.com/crack-chicken-lasagna-3/

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