Creamy Crack Chicken Lasagna with Bacon and Ranch
This dish combines layers of tender chicken, crispy bacon, and creamy cheese sauce, reminiscent of the popular “crack dip” appetizer.
Print
Pin
Servings: 15
Calories: 353kcal
Ingredients
- 12 lasagna noodles cooked
- 3- 12 oz cans evaporated milk
- 2- 1 oz packets ranch seasoning
- 8 oz cream cheese softened and room temperature
- 3 cups shredded cooked chicken (like 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. Whisk together 3 cans of evaporated milk with 2- 1 oz packets of ranch seasoning in a saucepan, and simmer until thick.
- To this mixture, add the room-temperature cream cheese and stir until smooth.
- Assemble the lasagna:
- Pour ¾ cup of this sauce into the bottom of a 9x13-inch baking dish.
- Layer 3 lasagna noodles over the sauce (make sure the sauce is fully covered)
- Sprinkle half of the shredded chicken over the pasta
- Add ½ cup of shredded mozzarella and ½ cup shredded cheddar over the chicken
- Pour 1 cup of sauce over the cheeses
- Repeat the layers
- Place a final layer of noodles, sauce, cheeses, and bacon
- Cover with foil and bake for 20 mins. Remove the foil and bake for an additional 10 mins or until melted and bubbly. Let it rest for 10 mins before serving.
Notes
- The cream cheese should be room temperature or it will be very difficult to blend into the sauce.
- I recommend you shred your own cheeses. They will melt and taste better than the pre-shredded ones.
- You have to let the lasagna rest for at least 10 minutes or it will be hard to cut.
Nutrition
Calories: 353kcal | Carbohydrates: 25g | Protein: 18g | Fat: 20g