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Crack Chicken Lasagna

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A creamy, cheesy lasagna layered with tender chicken, cream of chicken soup, evaporated milk, mozzarella and cheddar cheeses, bacon, and green onions for a flavorful twist on classic lasagna.

Ingredients

Scale
  • 1 batch crack chicken (approximately 6–8 cups cooked shredded chicken mixed with ranch seasoning and cream cheese)
  • 10.5 ounce can cream of chicken soup
  • 1 cup evaporated milk
  • 9 lasagna noodles, cooked and drained
  • 2 ½ cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • ¼ cup cooked crumbled bacon
  • 3 green onions, sliced

Instructions

  1. Preheat oven to 350°F (175°C). Cook lasagna noodles according to package directions. Rinse with cold water and drain.
  2. In a large bowl, mix the crack chicken, cream of chicken soup, and evaporated milk until combined.
  3. In a separate bowl, combine the mozzarella and cheddar cheeses.
  4. Lightly spray a 9×13 inch baking dish with cooking spray.
  5. Layer the lasagna in the following order: spread ¼ of the crack chicken mixture on the bottom, sprinkle ¾ cup of the cheese mixture, then place 3 lasagna noodles on top.
  6. Repeat the layering two more times, ending with the remaining ¼ of the crack chicken mixture on top.
  7. Spread the remaining cheese mixture evenly over the top layer.
  8. Sprinkle the crumbled bacon and sliced green onions over the cheese.
  9. Cover the dish with foil and bake for 35 minutes or until a knife inserted in the center comes out warm.
  10. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and slightly browned.
  11. Let the lasagna stand for 10 minutes before serving.

Notes

For best results, use freshly cooked crack chicken made with ranch seasoning and cream cheese. Letting the lasagna rest after baking helps it set and makes it easier to slice. You can add extra bacon or green onions for more flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/crack-chicken-lasagna-2/