If you’re craving a hearty and creamy dish that’s packed with flavor, this Crack Chicken Lasagna is the perfect solution. With layers of tender chicken, savory cheese, crispy bacon bits, and a rich ranch-flavored sauce, this lasagna is a crowd-pleasing twist on the classic. It’s simple to make and ideal for family dinners, offering the comfort of lasagna with a fun, flavorful twist!
Ingredients:
- 12 sheets of lasagna noodles
- 3 cans (12 ounces each) of evaporated milk
- 2 packets (1 ounce each) of ranch seasoning mix
- 8 ounces of cream cheese, cubed
- 3 cups of chopped cooked chicken (about 1 rotisserie chicken)
- 1 ½ cups of mozzarella cheese, shredded
- 1 ½ cups of sharp cheddar cheese, shredded
- 3 ounces of chopped bacon bits
- Chopped green onions or fresh parsley for garnishing
Instructions:
1. Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package directions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
- Once cooked, drain the noodles and lay them flat on a clean towel to prevent them from sticking together.
2. Make the Sauce:
- In a medium saucepan, combine the evaporated milk and ranch seasoning packets. Place over low heat.
- Continuously whisk the mixture to ensure even heating and prevent scorching. Heat for about 5 minutes, or until it gently simmers and slightly thickens.
- Add the cubed cream cheese to the saucepan. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
3. Assemble the Lasagna:
- Preheat the oven to 350°F (177°C). Lightly spray a 9×13-inch baking pan with non-stick cooking spray.
- Pour about ¾ cup of the prepared sauce into the bottom of the baking pan. Spread evenly.
- Place a single layer of cooked lasagna noodles over the sauce.
- Evenly distribute half of the chopped chicken over the noodles. Sprinkle ½ cup of both mozzarella and cheddar cheese over the chicken.
- Drizzle about 1 cup of sauce over the cheese.
- Repeat the layering: Add another layer of noodles, the remaining chicken, another ½ cup of each cheese, and another cup of sauce.
- Top with a final layer of noodles, the remaining sauce, and sprinkle the remaining mozzarella and cheddar cheese over the top. Finish with the chopped bacon bits.
4. Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue to bake for an additional 10 minutes, or until the top is golden, bubbly, and the cheese is melted.
5. Garnish and Serve:
- Allow the lasagna to rest for about 10 minutes after removing it from the oven for easier slicing.
- Just before serving, sprinkle chopped green onions or fresh parsley over the top for color and fresh flavor.
Tips:
- Chicken: You can use leftover chicken or turkey. Be sure to season it well for extra flavor.
- Cheese: For a creamier texture, mix some ricotta with the mozzarella and cheddar cheeses.
- Sauce Consistency: If the sauce is too thick, add a bit more evaporated milk. If it’s too thin, continue cooking it for a few more minutes until it thickens.
Enjoy your Crack Chicken Lasagna—a rich, creamy, and comforting family dinner!