Crack Chicken Lasagna
Imagine all the creamy, savory goodness of your favorite crack chicken dip layered between sheets of tender pasta—that’s what you get with this Crack Chicken Lasagna.
It’s a decadent dish that combines the comforting textures and flavors of classic lasagna with the irresistible allure of ranch and cheese-loaded chicken. Perfect for a cozy family dinner or a dish to bring to gatherings, this lasagna is sure to impress with its robust flavors and satisfying layers.
With a mix of creamy sauce, rich cheeses, and hearty chicken, each bite of this lasagna delivers a burst of flavor that’s enhanced by a hint of ranch and crispy bacon bits. It’s a culinary creation that turns an ordinary meal into a memorable feast.
Preparation Time: 60 minutes
Servings: 8
Ingredients
- 12 sheets lasagna noodles
- 3 cans evaporated milk (12 ounces each)
- 2 packets ranch seasoning mix (1 ounce each)
- 8 ounces cream cheese, cubed
- 3 cups chopped cooked chicken (about 1 rotisserie chicken)
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded sharp cheddar cheese
- 3 ounces chopped bacon bits
- Chopped green onions or fresh parsley, for garnishing
Instructions
- Prepare the Pasta:
Boil the lasagna noodles according to package directions until al dente. Drain and set aside to cool. - Make the Ranch Cream Sauce:
In a saucepan, combine evaporated milk and ranch seasoning. Heat over low heat while whisking constantly. Continue to heat for about 5 minutes or until the mixture begins to thicken slightly. Add the cubed cream cheese and stir until the mixture is smooth and creamy. - Assemble the Lasagna:
Preheat your oven to 350º Fahrenheit (177º Celsius) and spray a 9×13-inch baking pan with non-stick cooking spray.
- Pour ¾ cup of the ranch cream sauce into the bottom of the prepared baking pan.
- Layer three lasagna noodles over the sauce.
- Evenly distribute half of the chopped chicken over the noodles, then sprinkle with ½ cup each of mozzarella and cheddar cheese.
- Drizzle 1 cup of the ranch cream sauce over the cheese.
- Repeat the layers: add three more noodles, the remaining chicken, another ½ cup each of mozzarella and cheddar cheese, and 1 cup of sauce.
- Top with the final layer of noodles, the remaining ranch cream sauce, the rest of the mozzarella and cheddar cheeses, and sprinkle with the chopped bacon bits.
- Bake:
Cover the lasagna with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the lasagna is bubbly and the cheese is golden. - Garnish and Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped green onions or fresh parsley as desired.