My family loves this extra cheesy, scrumptious Crack Chicken Lasagna. This casserole has layers of chicken, cheese, and ranch seasoning, and is topped with bacon. For a hassle-free meal, assemble this lasagna in advance and pop it in the oven when ready to serve.
Ingredients
1 tablespoon Olive Oil
2 cloves garlic – minced
9 sheets lasagna – you can make a couple of extra if you want to in case some tear
1 small onion – finely diced
3 cans of evaporated milk (12 oz. each)
2 packets ranch seasoning mix (the total amount you need is 2 ounces)
3 c. chopped cooked chicken (about 1 rotisserie chicken if you prefer)
8 ounces cream cheese – softened and cubed
1 ½ c. mozzarella cheese (shredded)
1 ½ c. sharp cheddar cheese (shredded)
chopped green onions or fresh parsley for garnishing
3 oz. chopped bacon bits
¼ teaspoon fresh ground black pepper
HOW TO MAKE CRACK CHICKEN LASAGNA
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan.
Step 2: Following the package directions, cook the lasagna noodles until al dente. Drain when done and set aside.
Step 3: If using a block of cheese, grate the cheese.
Sauce:
Step 4: Heat the olive oil in a saucepan over medium heat. Then, add the onions and cook for about 2 to 3 minutes, stirring often. Next, add the garlic and cook for another 30 seconds.
Step 5: Adjust the heat to low and gradually add in the evaporated milk, pepper, and ranch seasoning while stirring constantly. Cook for another 5 minutes until the mixture begins to thicken.
Step 6: To the pan, add the cream cheese cubes and stir well until smooth.
To Assemble the Lasagna:
Step 7: In the bottom of the prepared baking pan, pour ¾ c of the white sauce. Over the sauce, add a layer of lasagna noodles and sprinkle with half of the chicken, then half c. of the mozzarella, and half c of the cheddar cheese. On top, drizzle 1 c of the sauce. Do the same layers again (pasta, chicken, half a cup of each of the cheeses, and 1 c sauce). Finally, add the remaining noodles, sauce, and cheese. Then, top with chopped bacon.
Step 8: Tent the lasagna and place it in the preheated oven. Bake for about 20 minutes. Remove the cover ad bake for 10 minutes more or until the lasagna is heated through and bubbly.
Step 9: Remove the lasagna from the oven when done and let it rest for about 10 minutes. Before serving, sprinkle with some parsley or green onions. Enjoy!
Notes:
1. To prevent the milk from curdling, be careful not to heat it too high. Make sure to keep the heat low and allow the milk mixture to thicken slowly.
2. I recommend using freshly shredded cheese. Grate the cheese on your own.
3. You can replace the mozzarella and Cheddar cheese with cheese you like, but do not use cream cheese.
4. Prep this lasagna casserole in advance, but DO NOT BAKE. Assemble and tightly cover using plastic wrap, then keep in the fridge until ready to bake. About an hour before baking, take the casserole out of the fridge.
5. To freeze, assemble the lasagna, tightly cover it with plastic wrap, then cover it with foil. You can freeze the lasagna casserole for up to 2 months. When ready to serve, thaw in the fridge overnight, then bake.