Enjoy a delicious twist on the traditional lasagna with this crack chicken lasagna recipe. You can assemble the lasagna a day ahead, but do not bake. Instead, tightly cover with plastic wrap and keep in the fridge. When ready to bake, let the casserole rest at room temperature for an hour before baking. This lasagna is also an amazing freezer meal, and this will stay fresh in the freezer unbaked for up to 2 months.
Ingredients
1 tablespoon Olive Oil
2 cloves garlic – minced
9 sheets lasagna – you can make a couple extra if you want to in case some tear
1 small onion – finely diced
¼ teaspoon fresh ground black pepper
3 cans of evaporated milk (12 oz. each)
8 ounces cream cheese – softened and cubed
3 c. chopped cooked chicken (about 1 rotisserie chicken if desired)
1 ½ c. sharp cheddar cheese (shredded)
1 ½ c. mozzarella cheese (shredded)
2 packets ranch seasoning mix (total amount needed is 2 ounces)
chopped green onions or fresh parsley for garnishing
3 oz. chopped bacon bits
HOW TO MAKE CRACK CHICKEN LASAGNA
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan.
Step 2: Following the package directions, cook the lasagna noodles. Drain when done and set aside.
Step 3: If using a block of cheese, grate it now.
Sauce:
Step 4: Heat the olive oil in a saucepan over medium heat. Then, add the onion and cook for about 2 to 3 minutes. Next, add the garlic and stir for another 30 seconds. At this point, adjust the heat to low.
Step 5: Gradually add the evaporated milk. Add the pepper and ranch seasoning. Stir continuously and heat for additional 5 minutes until the mixture begins to thicken. Lastly, add the cream cheese cubes and stir well until smooth.
To Assemble the Lasagna:
Step 6: In the bottom of the baking pan, pour 3/4 c. white sauce. Over the sauce, place a layer of lasagna and sprinkle with half of the chicken on top followed by half c. each of the mozzarella and cheddar cheese. On top, drizzle a cup of sauce.
Step 7: Do the same layers: pasta, the rest of the chicken, half c. of each cheese, and 1 c. sauce.
Step 8: Then, do the last layer of noodles, the rest of the sauce, and top with the rest of the cheeses and chopped bacon.
Step 9: Tent the baking pan and place it in the preheated oven. Bake for about 20 minutes. Remove the cover and continue baking for 10 minutes more or until bubbly and heated through.
Step 10: Remove from the oven when done and let the lasagna rest for about 10 minutes. Before serving, garnish with some green onions or parsley. Enjoy!
Ingredients
- 1 tablespoon Olive Oil
- 2 cloves garlic – minced
- 9 sheets lasagna – you can make a couple extra if you want to in case some tear
- 1 small onion – finely diced
- ¼ teaspoon fresh ground black pepper
- 3 cans of evaporated milk (12 oz. each)
- 8 ounces cream cheese – softened and cubed
- 3 c. chopped cooked chicken (about 1 rotisserie chicken if desired)
- 1 ½ c. sharp cheddar cheese (shredded)
- 1 ½ c. mozzarella cheese (shredded)
- 2 packets ranch seasoning mix (total amount needed is 2 ounces)
- chopped green onions or fresh parsley for garnishing
- 3 oz. chopped bacon bits
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan.
Step 2: Following the package directions, cook the lasagna noodles. Drain when done and set aside.
Step 3: If using a block of cheese, grate it now.
Sauce:
Step 4: Heat the olive oil in a saucepan over medium heat. Then, add the onion and cook for about 2 to 3 minutes. Next, add the garlic and stir for another 30 seconds. At this point, adjust the heat to low.
Step 5: Gradually add the evaporated milk. Add the pepper and ranch seasoning. Stir continuously and heat for additional 5 minutes until the mixture begins to thicken. Lastly, add the cream cheese cubes and stir well until smooth.
To Assemble the Lasagna:
Step 6: In the bottom of the baking pan, pour 3/4 c. white sauce. Over the sauce, place a layer of lasagna and sprinkle with half of the chicken on top followed by half c. each of the mozzarella and cheddar cheese. On top, drizzle a cup of sauce.
Step 7: Do the same layers: pasta, the rest of the chicken, half c. of each cheese, and 1 c. sauce.
Step 8: Then, do the last layer of noodles, the rest of the sauce, and top with the rest of the cheeses and chopped bacon.
Step 9: Tent the baking pan and place it in the preheated oven. Bake for about 20 minutes. Remove the cover and continue baking for 10 minutes more or until bubbly and heated through.
Step 10: Remove from the oven when done and let the lasagna rest for about 10 minutes. Before serving, garnish with some green onions or parsley. Enjoy!
