Crack Chicken Lasagna (Print Version)
# Ingredients:
01 -
12 lasagna noodles, cooked.
02 -
3 cans (12 oz each) evaporated milk.
03 -
2 packets (1 oz each) ranch seasoning mix.
04 -
8 oz cream cheese, softened.
05 -
3 cups shredded rotisserie chicken.
06 -
1 1/2 cups shredded mozzarella cheese, divided.
07 -
1 1/2 cups shredded cheddar cheese, divided.
08 -
3 oz bacon, cooked and crumbled.
# Instructions:
01 -
Heat oven to 350°F.
02 -
Cook lasagna noodles according to package instructions.
03 -
Combine evaporated milk, ranch seasoning, and cream cheese in a saucepan. Heat over medium, stirring until smooth and thick.
04 -
Spread 3/4 cup of sauce in a 9x13-inch dish. Layer 4 noodles, 1 cup chicken, and 1/2 cup each of mozzarella and cheddar cheese. Repeat layers twice. Top with crumbled bacon.
05 -
Cover with foil and bake for 20 minutes.
06 -
Uncover the dish and bake for an additional 10 minutes.
07 -
Let the lasagna rest for 10 minutes before cutting.
# Notes:
01 -
Make sure cream cheese is room temperature for a smooth sauce.
02 -
Let rest before cutting for clean slices.