Ingredients:

1 batch crack chicken – approximately 6-8 cups
10.5 ounce can cream of chicken soup
1 cup evaporated milk
9 lasagna noodles
2 ½ cups mozzarella cheese (grated)
1 cup cheddar cheese (grated)
¼ cup cooked crumbled bacon
3 green onions (sliced)

Directions:

Preheat oven to 350℉.
Cook lasagna noodles according to package directions. When finished cooking, rinse with cold water and drain.

While lasagna is cooking, in a large bowl, mix crack chicken, cream of chicken soup, and evaporated milk.

In a separate bowl, mix mozzarella and cheddar cheeses.

In a 9×13 pan that has been lightly sprayed with cooking oil, layer ingredients in the following order: ¼ of the crack chicken mixture, ¾ cup cheese, 3 lasagna noodles. Repeat two more times and top with the remaining ¼ crack chicken. Spread the remaining cheese over the top and sprinkle with bacon and green onions.
Cover cook at 350℉ for 35 minutes or until knife inserted in the center of the pan comes out warm. Uncover and cook for an additional 10 minutes until cheese is bubbling on the sides. Let stand 10 minutes before serving.
Enjoy!