Crack Chicken Lasagna
Ingredients
For the lasagna:
12 lasagna noodles
3 cans (12 ounces each) evaporated milk
2 packets (1 ounce each) ranch seasoning mix
8 ounces cream cheese, cubed
3 cups chopped cooked chicken (about 1 rotisserie chicken)
1 ½ cups mozzarella cheese, shredded
1 ½ cups sharp cheddar cheese, shredded
3 ounces chopped crispy bacon
Chopped green onions or fresh parsley, for garnishing (optional)
Instructions
1️⃣ Prepare the noodles: Boil lasagna noodles in a large pot of salted water over medium heat, following the package directions until al dente. Drain and set aside.
2️⃣ Make the creamy ranch sauce: In a medium saucepan, heat the evaporated milk over low heat. Add the ranch seasoning mix and whisk constantly for about 5 minutes until the mixture begins to thicken. Stir in the cubed cream cheese and continue whisking until the sauce is smooth and creamy. Remove from heat.
3️⃣ Layer the lasagna: Preheat your oven to 350ºF (177ºC). Spray a 9×13” casserole dish with cooking spray. Pour ¾ cup of the ranch sauce into the bottom of the dish. Place a layer of lasagna noodles over the sauce. Top with half of the chopped chicken, then sprinkle with ½ cup of mozzarella cheese and ½ cup of cheddar cheese. Drizzle 1 cup of sauce over the cheese.
4️⃣ Repeat the layers: Add another layer of lasagna noodles, followed by the remaining chicken, another ½ cup of mozzarella, ½ cup of cheddar cheese, and another cup of ranch sauce.
5️⃣ Final layer: Top with the last layer of noodles, the remaining ranch sauce, and the remaining mozzarella and cheddar cheeses. Sprinkle the chopped crispy bacon over the top.
6️⃣ Bake the lasagna: Cover the casserole dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the lasagna is bubbling and the cheese is melted and golden.
7️⃣ Serve: Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with chopped green onions or fresh parsley if desired.