This Crack Chicken Lasagna will bring your lasagna to a whole other level! This lasagna has an addictive flavor combination of cream cheese, cheddar, bacon, green onions, and ranch seasoning. It is insanely good and a complete meal in one! Serve a big slice of this delicious lasagna with a simple side salad or veggies on the side for a filling meal perfect for everyone!
Ingredients
3 c. chopped cooked chicken (about 1 rotisserie chicken if preferred)
1 tablespoon Olive Oil
9 sheets lasagna – you can make a few extra if desired
3 oz. chopped bacon bits
1 small onion – finely diced
2 packets ranch seasoning mix (the total amount you need is 2 ounces)
2 cloves garlic – minced
3 cans of evaporated milk (12 oz. each)
8 ounces cream cheese – softened and cubed
1 ½ c. sharp cheddar cheese (shredded)
1 ½ c. mozzarella cheese (shredded)
chopped green onions or fresh parsley for garnishing
¼ teaspoon fresh ground black pepper
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 the cheese/s.
Sauce:
Step 4: Heat the olive oil in a saucepan over medium heat. Once the oil is hot, add the onion to the pan and saute for about 2 to 3 minutes. Then, add the garlic, stir, and cook for another 30 seconds.
Step 5: Adjust the heat to low and gradually pour in the evaporated milk. Then, add the pepper and ranch dressing. Heat for about 5 minutes, stirring constantly over low heat until the mixture begins to thicken.
Step 6: Next, add the cream cheese cubes and stir well until smooth.
To Assemble the Lasagna:
Step 7: In the bottom of the prepared baking pan, pour 3/4 c of the white sauce. Over the sauce, place a layer of the lasagna noodles and sprinkle with half of the chicken, then half cup each of mozzarella and cheddar cheese. Over the cheese, drizzle 1 c of the sauce.
Step 8: Do the same layers, one more time: pasta, the rest of the chicken, ½ c. of each cheese, and 1 c of sauce.
Step 9: On top, layer the remaining noodles followed by the rest of the sauce and cheese, ending with bacon.
Step 10: Tent the dish 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 11: Remove the lasagna from the oven and let it rest for about 10 minutes.
Step 12: Serve the lasagna garnished with some green onions and parsley. Enjoy!
Ingredients
- 3 c. chopped cooked chicken (about 1 rotisserie chicken if preferred)
- 1 tablespoon Olive Oil
- 9 sheets lasagna – you can make a few extra if desired
- 3 oz. chopped bacon bits
- 1 small onion – finely diced
- 2 packets ranch seasoning mix (the total amount you need is 2 ounces)
- 2 cloves garlic – minced
- 3 cans of evaporated milk (12 oz. each)
- 8 ounces cream cheese – softened and cubed
- 1 ½ c. sharp cheddar cheese (shredded)
- 1 ½ c. mozzarella cheese (shredded)
- chopped green onions or fresh parsley for garnishing
- ¼ teaspoon fresh ground black pepper
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 the cheese/s.
Sauce:
Step 4: Heat the olive oil in a saucepan over medium heat. Once the oil is hot, add the onion to the pan and saute for about 2 to 3 minutes. Then, add the garlic, stir, and cook for another 30 seconds.
Step 5: Adjust the heat to low and gradually pour in the evaporated milk. Then, add the pepper and ranch dressing. Heat for about 5 minutes, stirring constantly over low heat until the mixture begins to thicken.
Step 6: Next, add the cream cheese cubes and stir well until smooth.
To Assemble the Lasagna:
Step 7: In the bottom of the prepared baking pan, pour 3/4 c of the white sauce. Over the sauce, place a layer of the lasagna noodles and sprinkle with half of the chicken, then half cup each of mozzarella and cheddar cheese. Over the cheese, drizzle 1 c of the sauce.
Step 8: Do the same layers, one more time: pasta, the rest of the chicken, ½ c. of each cheese, and 1 c of sauce.
Step 9: On top, layer the remaining noodles followed by the rest of the sauce and cheese, ending with bacon.
Step 10: Tent the dish 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 11: Remove the lasagna from the oven and let it rest for about 10 minutes.
Step 12: Serve the lasagna garnished with some green onions and parsley. Enjoy!
