Crack Chicken Lasagna (Printer-Friendly Version)
# What You'll Need:
→ For the Lasagna
01 -
12 lasagna noodles, cooked and drained
02 -
3 (12 oz) cans evaporated milk
03 -
2 (1 oz) packets ranch seasoning mix
04 -
8 oz cream cheese, softened and room temperature
05 -
3 cups shredded rotisserie chicken
06 -
1 ½ cups shredded mozzarella cheese, divided
07 -
1 ½ cups shredded cheddar cheese, divided
08 -
3 oz bacon, cooked and crumbled
# Let's Cook!:
01 -
Preheat the oven to 350°F and cook the lasagna noodles according to package instructions.
02 -
Combine the evaporated milk, ranch seasoning, and softened cream cheese in a small saucepan. Heat over medium heat and stir until the cream cheese has melted and the sauce is smooth and thick.
03 -
Assemble the lasagna in the following layers into a 9x13-inch baking dish: Spread ¾ cup of sauce evenly on the bottom of the dish. Lay 4 cooked lasagna noodles over the sauce to cover. Spoon 1 cup rotisserie chicken evenly over the lasagna. Sprinkle ½ cup mozzarella and ½ cup cheddar cheese over the chicken. Repeat twice more.
04 -
Top the lasagna with the crumbled crispy bacon, cover with foil, and bake for 20 minutes. Remove the foil and bake for 10 more minutes or until bubbly and the cheeses have melted. Let the lasagna rest for 10 minutes before cutting.
# Cook's Notes:
01 -
For a lighter version, use low-fat evaporated milk and reduced-fat cheeses.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.