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Crack Chicken Lasagna

Crack Chicken Lasagna

Ranch dressing and bacon give this Creamy Crack Chicken Lasagna something really special!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 SERVINGS
Calories: 561kcal
Author: Kathy

Ingredients

  • 12 lasagna noodles, cooked and drained
  • 3- 12 oz cans evaporated milk
  • 2- 1 oz packets ranch seasoning mix
  • 8 oz cream cheese, softened and room temperature
  • 3 cups shredded rotisserie chicken
  • 1 ½ cups shredded mozzarella cheese, divided
  • 1 ½ cups shredded cheddar cheese, divided
  • 3 oz bacon, cooked and crumbled

Instructions

  • Preheat the oven to 350 F and cook the lasagna noodles according to package instructions.
  • Make the sauce: combine the evaporated milk, ranch seasoning, and softened cream cheese in a small saucepan. Heat over medium heat and stir until the cream cheese has melted and the sauce is smooth and thick.
  • Assemble the lasagna in the following layers into a 9x13-inch baking dish:
    - spread ¾ cup of sauce evenly on the bottom of the dish
    - lay 4 cooked lasagna noodles over the sauce to cover
    - spoon 1 cup rotisserie chicken evenly over the lasagna
    - sprinkle ½ cup mozzarella and ½ cup cheddar cheese over the chicken
    - repeat twice more
  • Top the lasagna with the crumbled crispy bacon, cover with foil, and bake for 20 minutes. Remove the foil and bake for 10 more minutes or until bubbly and the cheeses have melted. Let the lasagna rest for 10 minutes before cutting.

Nutrition

Calories: 561kcal | Carbohydrates: 33g | Protein: 37g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 760mg | Potassium: 336mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 6mg