Total Time: 6 hrs | Yield: 8 Servings
These heavenly treats will surely make your day extra special! All you need are these basic ingredients, and you are good to go. Enjoy!
Ingredients:
½ c of water
1 (8 ounces) blocks fat-free cream cheese
2 pounds boneless chicken breasts
1 (1 ounce) packets dry Ranch seasoning
For the rest of the dish:
1 c of part-skim mozzarella cheese
1 ½ c of store-bought alfredo sauce
8 lasagna noodles, cooked
Chopped Parsley (optional)
4 slices of crumbled bacon optional
Directions:
Put the chicken breasts into a slow cooker.
Place one brick of cream cheese over the chicken breasts.
Add a pack of Ranch seasoning on top of the cream cheese.
Add ½ cup of water to the bottom of the slow cooker.
Cover the slow cooker and cook the chicken for about 8 hours on a low setting or 4 hours on a high setting.
Remove the chicken breasts from the slow cooker and use two forks to shred them into small pieces. Put them back into the pot.
Scatter the crumbled bacon and stir until well combined.
Meanwhile, refer to the directions provided on the package of the lasagna noodles on how to cook them. Drain and cool completely.
Add ½ cup of Alfredo sauce to a baking dish and spread it evenly on the bottom.
Lay a lasagna noodle onto a flat surface, then top it with crack chicken. Roll and place it into the prepared baking dish over the sauce. Repeat the process with the rest of the ingredients.
Add the rest of the Alfredo sauce over the lasagna noodles and spread it evenly.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place it inside the preheated oven and bake for about 30 minutes.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Serving Size: 1 rollup, Calories: 335 | Sugar: 3g | Fat: 9g | Saturated Fat: 3g | Carbohydrates: 26g | Fiber: 3g | Protein: 33g
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