Crack Chicken Lasagna
Creamy Chicken Bacon Ranch Lasagna

Ingredients:

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

Directions:

Prepare the Noodles: Boil lasagna noodles in a large pot over medium heat until al dente, following package directions.
Make the Sauce: In a saucepan, heat the evaporated milk with ranch seasoning over low heat. Whisk constantly for about 5 minutes until the mixture starts to thicken. Add the cream cheese cubes and continue to mix until smooth.
Layer the Lasagna: Spray a 9×13” casserole dish with cooking spray. Preheat the oven to 350º Fahrenheit (177º Celsius). Pour ¾ cup of the creamy ranch sauce into the bottom of the baking pan. Place a layer of cooked pasta over the sauce. Sprinkle half of the chicken over the pasta, then ½ cup of each type of cheese. Drizzle 1 cup of sauce over the cheese.
Repeat Layers: Add another layer of pasta, the remaining chicken, another ½ cup of each cheese, and another cup of sauce. Finish with the last layer of pasta, the remaining cream sauce, and top with the rest of the cheeses and chopped bacon.
Bake: Cover and bake for 20 minutes. Then uncover and bake for an additional 10 minutes or until bubbly and heated through.
Serve: Allow the lasagna to rest for 10 minutes before serving. Garnish with green onions or parsley if desired.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Servings: 15 servings