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Crack Chicken Lasagna

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A creamy, cheesy twist on classic lasagna, loaded with shredded chicken, ranch seasoning, crispy bacon, and gooey cheese. This irresistible comfort food is perfect for family dinners or special occasions.

Ingredients

Scale

Serves 8-10:

  • For the lasagna:
    • 12 lasagna noodles, cooked according to package instructions
    • 4 cups (600 g) cooked shredded chicken (rotisserie chicken works great)
    • 1 (1 oz / 28 g) packet ranch seasoning mix
    • 2 cups (500 ml) Alfredo sauce
    • 2 cups (500 ml) heavy cream or milk
    • 2 cups (200 g) shredded mozzarella cheese
    • 1 cup (100 g) shredded cheddar cheese
    • 6 slices bacon, cooked and crumbled
  • For garnish:
    • Fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
  2. Prepare the chicken mixture:
    • In a large bowl, combine the shredded chicken, ranch seasoning, 1 cup of Alfredo sauce, and half of the crumbled bacon. Mix well.
  3. Prepare the cream sauce:
    • In a saucepan, heat the remaining Alfredo sauce and heavy cream over low heat until warmed through. Stir until smooth.
  4. Assemble the lasagna:
    • Spread a thin layer of the cream sauce on the bottom of the baking dish.
    • Lay 3-4 lasagna noodles on top. Spread 1/3 of the chicken mixture over the noodles, followed by a layer of mozzarella cheese and a drizzle of cream sauce.
    • Repeat the layers (noodles, chicken, mozzarella, and cream sauce) until all ingredients are used, ending with a layer of noodles and cream sauce. Sprinkle cheddar cheese on top, followed by the remaining crumbled bacon.
  5. Bake the lasagna:
    • Cover the dish with aluminum foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  6. Cool and serve:
    • Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley if desired and serve warm.

Notes

  • For added flavor, sprinkle red pepper flakes or diced jalapeños in the chicken mixture.
  • This dish can be prepared ahead of time and refrigerated. Bake an additional 10 minutes if chilled.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://ukfinda.com/crack-chicken-lasagna/