Chicken Bacon Ranch Lasagna

Updated at: Mon, 29 Apr 2024 22:35:14 GMT

Step 1

Crack Chicken Lasagna

Step 2

Creamy Chicken Bacon Ranch Lasagna

Step 3

Ingredients:

Step 4

12 lasagna noodles

Step 5

3 cans (12 ounces each) evaporated milk

Step 6

2 packets (1 ounce each) ranch seasoning mix

Step 7

8 ounces cream cheese, cubed

Step 8

3 cups chopped cooked chicken (about 1 rotisserie chicken)

Step 9

1 ½ cups mozzarella cheese, shredded

Step 10

1 ½ cups sharp cheddar cheese, shredded

Step 11

3 ounces chopped crispy bacon

Step 12

Chopped green onions or fresh parsley, for garnishing

Step 13

Directions:

Step 14

Prepare the Noodles: Boil lasagna noodles in a large pot over medium heat until al dente, following package directions.

Step 15

Make the Sauce: In a saucepan, heat the evaporated milk with ranch seasoning over low heat. Whisk constantly for about 5 minutes until the mixture starts to thicken. Add the cream cheese cubes and continue to mix until smooth.

Step 16

Layer the Lasagna: Spray a 9x13” casserole dish with cooking spray. Preheat the oven to 350º Fahrenheit (177º Celsius). Pour ¾ cup of the creamy ranch sauce into the bottom of the baking pan. Place a layer of cooked pasta over the sauce. Sprinkle half of the chicken over the pasta, then ½ cup of each type of cheese. Drizzle 1 cup of sauce over the cheese.

Step 17

Repeat Layers: Add another layer of pasta, the remaining chicken, another ½ cup of each cheese, and another cup of sauce. Finish with the last layer of pasta, the remaining cream sauce, and top with the rest of the cheeses and chopped bacon.

Step 18

Bake: Cover and bake for 20 minutes. Then uncover and bake for an additional 10 minutes or until bubbly and heated through.

Step 19

Serve: Allow the lasagna to rest for 10 minutes before serving. Garnish with green onions or parsley if desired.

Step 20

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Step 21

Servings: 15 servings

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