Crack chicken lasagna is a delicious and easy chicken lasagna recipe. Layered noodles, rotisserie chicken, and a blend of cheddar and mozzarella cheese with a creamy sauce made with evaporated milk, cream cheese, and ranch seasoning and topped with smoky crumbled bacon. A flavorful, creamy, and cheesy lasagna that will become a family favorite!
Chicken Lasagna Ingredients
- Lasagna noodles– Cook 12 noodles just in case some rip or you need to fill in any open spaces in the pan. However, you may only need 9 noodles.
- Evaporated milk– 3 cans of milk make up the creamy sauce.
- Ranch seasoning– Two packets of ranch seasoning give the lasagna loads of flavor.
- Cream cheese– 8 ounces of cream cheese thickens the sauce and makes it creamier. The cream cheese is easier to incorporate if it is at room temperature and cubed.
- Chicken– Rotisserie chicken is the easiest to use, but you can roast or boil your own chicken as well. You will need 3 cups of shredded chicken.
- Cheese– You will use 1½ cups of shredded mozzarella and 1½ cups of shredded sharp cheddar cheese.
- Bacon– Sprinkle about 3 strips worth of crumbled bacon on the top of the casserole for amazing flavor. Or use real bacon bits to cut down on time.
How To Make Chicken Lasagna
- Cook the noodles according to the package directions. Strain and set aside.
- In a medium saucepan over medium-low heat, whisk together the evaporated milk and ranch seasoning. Cook for 5-10 minutes until the mixture starts to thicken.
- Add the cubed cream cheese and whisk until smooth (there may still be a few small lumps).
- Evenly spread ¾ cup of this sauce into the prepared baking dish.
- Layer cooked pasta over the top of the sauce to cover the bottom of the dish.
- Sprinkle half of the shredded chicken evenly over the pasta.
- Sprinkle ½ cup of mozzarella and ½ cup of cheddar cheese over the chicken.
- Drizzle 1 cup of sauce over the shredded cheese.
- Repeat the steps- with a pasta layer, the remaining chicken, ½ cup of both types of cheese, and 1 cup of sauce.
- Finish with a layer of pasta, the remaining sauce, and the remaining cheese, then top with crumbled bacon.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until bubbly.
Let the lasagna rest for 10 minutes. Garnish with fresh parsley or green onions. Serve
What To Serve with Chicken Lasagna
Serve cracked chicken lasagna with a Caesar Salad or Tossed Salad. Roasted vegetables, Homemade Cheese Bread, or Red Lobster’s Cheese Biscuit Loaf.
Can you Freeze Uncooked Chicken Lasagna?
Yes, you can freeze uncooked chicken lasagna. Make sure to cover it really well with plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months.
Allow chicken lasagna to defrost in the refrigerator the day before baking. Take it out of the refrigerator about an hour prior to baking to allow it to come to room temperature. Bake as directed.
Creamy Crack Chicken Lasagna with Bacon and Ranch
Made with layers of noodles, rotisserie chicken, and cheese in a creamy ranch sauce, topped with crispy bacon.
Ingredients
- 12 lasagna noodles
- 3 cans evaporated milk (12 ounces each)
- 2 packets ranch seasoning mix (1 ounce each)
- 8 ounces cream cheese, room temperature, cubed
- 3 cups shredded rotisserie chicken
- 1 ½ cups shredded mozzarella cheese divided
- 1 ½ cup shredded sharp cheddar cheese divided
- 3 ounces bacon, crumbled (about 3 strips)
- fresh parsley or green onions garnish, optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Cook the noodles according to the package directions. Strain and set aside.
- In a medium saucepan over medium-low heat, whisk together the evaporated milk and ranch seasoning. Cook for 5-10 minutes until the mixture starts to thicken.
- Add the cubed cream cheese and whisk until smooth (there may still be a few small lumps).
- Evenly spread ¾ cup of this sauce into the prepared baking dish.
- Layer cooked pasta over the top of the sauce to cover the bottom of the dish.
- Sprinkle half of the shredded chicken evenly over the pasta.
- Sprinkle ½ cup of mozzarella and ½ cup of shredded cheddar cheese over the chicken.
- Drizzle 1 cup of sauce over the top.
- Repeat the steps- with a pasta layer, the remaining chicken, ½ cup of both types kinds of cheeses, and 1 cup of sauce.
- Finish with a layer of pasta, the remaining sauce, and the remaining cheeses, then top with crumbled bacon.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until bubbly.
- Let the lasagna rest for 10 minutes. Garnish with fresh parsley or green onions. Serve.
Nutrition
Calories: 353kcalCarbohydrates: 25gProtein: 18gFat: 20gSaturated Fat: 11gCholesterol: 74mgSodium: 453mgFiber: 1gSugar: 8g
