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Crack Chicken Lasagna

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A creamy, cheesy lasagna layered with shredded chicken, ranch seasoning, cream cheese, evaporated milk, mozzarella, cheddar, and crispy bacon for a flavorful and comforting casserole.

Ingredients

Scale
  • 3 cups shredded rotisserie chicken
  • 3 cans (10.5 oz each) evaporated milk
  • 1 block (8 oz) cream cheese, cubed and softened
  • 2 packets ranch seasoning mix
  • 9 lasagna noodles, cooked and drained
  • 1 ½ cups shredded mozzarella cheese
  • 1 ½ cups shredded sharp cheddar cheese
  • ¼ cup cooked crumbled bacon
  • 3 green onions, sliced (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  3. In a large bowl, whisk together evaporated milk, cream cheese, and ranch seasoning until smooth and creamy.
  4. Add shredded chicken to the sauce mixture and stir to combine.
  5. In a 9×13 inch baking dish lightly sprayed with cooking oil, spread a thin layer of the chicken mixture on the bottom.
  6. Layer 3 lasagna noodles over the sauce.
  7. Spread one-third of the chicken mixture over the noodles.
  8. Sprinkle one-third of the mozzarella and cheddar cheese over the chicken mixture.
  9. Repeat layering two more times, ending with cheese on top.
  10. Sprinkle crumbled bacon and green onions over the top layer of cheese.
  11. Cover with foil and bake for 35 minutes.
  12. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden.
  13. Let stand for 10 minutes before serving.

Notes

For best results, use rotisserie chicken for convenience and flavor. Letting the lasagna rest before serving helps it set and makes slicing easier. You can add green onions for a fresh garnish or omit if preferred.

Nutrition

Find it online: https://www.rapidrecipes.blog/crack-chicken-lasagna-3/