Description

This Crack Chicken Lasagna is a rich, creamy, and cheesy twist on a classic! Loaded with shredded chicken, crispy bacon, ranch dressing, and gooey layers of cheese, this comfort food mash-up is perfect for family dinners or potlucks.

Ingredients

Scale

For the Chicken Mixture:

3 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup ranch dressing
1 cup cooked, crumbled bacon
2 cups shredded cheddar cheese

For the Lasagna Layers:

9 lasagna noodles, cooked al dente
2 cups shredded mozzarella cheese
2 cups Alfredo sauce (store-bought or homemade)
1/2 cup shredded Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven & Prepare Baking Dish:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
Prepare the Chicken Mixture:
- In a large bowl, mix together shredded chicken, softened cream cheese, ranch dressing, crumbled bacon, and shredded cheddar cheese. Stir until well combined.
Assemble the Lasagna:
- Spread ½ cup of Alfredo sauce on the bottom of the baking dish.
- Layer 3 cooked lasagna noodles over the sauce.
- Spread ⅓ of the chicken mixture over the noodles.
- Sprinkle with ½ cup mozzarella cheese and drizzle ½ cup Alfredo sauce on top.
- Repeat the layers two more times, ending with a final layer of noodles, Alfredo sauce, and Parmesan cheese.
Bake the Lasagna:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
Rest & Serve:
- Let the lasagna rest for 10 minutes before slicing.
- Garnish with fresh parsley or extra bacon bits if desired

Notes

For extra spice, add red pepper flakes or diced jalapeños to the chicken mixture.
Swap Alfredo sauce for a buffalo ranch mix for a spicy kick.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.