Total Time: 6 hrs | Yield: 8
This fun and the incredible dish are made with delightful rolled up lasagna noodles filled with crack chicken and topped with alfredo sauce and mozzarella cheese.
INGREDIENTS
2 pounds boneless chicken breasts
1 (8 ounces) blocks fat-free cream cheese
1 (1 ounce) packets dry Ranch seasoning
1/2 c of water
For the rest of the dish:
8 lasagna noodles, cooked
1 ½ c of store-bought alfredo sauce
1 c of part-skim mozzarella cheese
4 slices of crumbled bacon optional
Chopped Parsley (optional)
How to make Crack Chicken Lasagna Rollups
Step 1: Prepare the crack chicken in your slow cooker.
Step 2: Add the chicken breasts on the bottom of the slow cooker, then add on the top brick of cream cheese. Sprinkle with Ranch seasoning packet and pour over half a cup of water.
Step 3: Cook for 6 to 8 hours on low or 4 hours on high or until the chicken shreds effortlessly.
Step 4: Add the shredded chicken back to the slow cooker and stir using a large fork or spoon to combine everything.
Step 5: Add the crumbled bacon into the skillet and stir to combine.
Step 6: Meanwhile, cook the lasagna noodles following the package instructions. once done, drain and allow the lasagna to cool.
Step 7: In the casserole dish, spread half a cup of jarred alfredo sauce in the bottom.
Step 8: On a surface, add one cooked noodles and spread the crack chicken over it. Note to not overfill the noodles. Roll the noodle and transfer it into the baking dish. Do this until all 8 noodles are filled and rolled up.
Step 9: Spread over the noodles the alfredo sauce and top with mozzarella cheese.
Step 10: Place inside oven and bake for about 25 to 30 minutes at 350 degrees.
NUTRITION FACTS:
Serving Size: 1 rollup Calories: 335 | Sugar: 3g | Fat: 9g | Saturated Fat: 3g | Carbohydrates: 26g | Fiber: 3g | Protein: 33g
Ingredients
- 2 pounds boneless chicken breasts
- 1 (8 ounces) blocks fat-free cream cheese
- 1 (1 ounce) packets dry Ranch seasoning
- 1/2 c of water
- For the rest of the dish:
- 8 lasagna noodles, cooked
- 1 ½ c of store-bought alfredo sauce
- 1 c of part-skim mozzarella cheese
- 4 slices of crumbled bacon optional
- Chopped Parsley (optional)
Instructions
Step 1: Prepare the crack chicken in your slow cooker.
Step 2: Add the chicken breasts on the bottom of the slow cooker, then add on the top brick of cream cheese. Sprinkle with Ranch seasoning packet and pour over half a cup of water.
Step 3: Cook for 6 to 8 hours on low or 4 hours on high or until the chicken shreds effortlessly.
Step 4: Add the shredded chicken back to the slow cooker and stir using a large fork or spoon to combine everything.
Step 5: Add the crumbled bacon into the skillet and stir to combine.
Step 6: Meanwhile, cook the lasagna noodles following the package instructions. once done, drain and allow the lasagna to cool.
Step 7: In the casserole dish, spread half a cup of jarred alfredo sauce in the bottom.
Step 8: On a surface, add one cooked noodles and spread the crack chicken over it. Note to not overfill the noodles. Roll the noodle and transfer it into the baking dish. Do this until all 8 noodles are filled and rolled up.
Step 9: Spread over the noodles the alfredo sauce and top with mozzarella cheese.
Step 10: Place inside oven and bake for about 25 to 30 minutes at 350 degrees.
