Short Description
Crack Chicken Lasagna is a rich and indulgent twist on traditional lasagna, featuring layers of creamy Alfredo sauce, cheesy ranch-seasoned chicken, crispy bacon, and gooey mozzarella. This comforting, flavor-packed dish is perfect for weeknight dinners, potlucks, or special occasions.
Why You’ll Love This Recipe
- A unique and delicious spin on classic lasagna
- Loaded with creamy, cheesy goodness and smoky bacon
- Perfect for meal prep and leftovers taste even better
- Simple ingredients with big, bold flavors
- Great for family gatherings or comfort food cravings
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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)
- ½ cup shredded Parmesan cheese
Directions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the chicken mixture: In a large bowl, mix the shredded chicken, softened cream cheese, ranch dressing, crumbled bacon, and shredded cheddar cheese until well combined.
- Assemble the lasagna:
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
- Place 3 lasagna noodles on top.
- Spread one-third of the chicken mixture over the noodles.
- Sprinkle a portion of mozzarella cheese.
- Repeat the layers twice more, ending with noodles on top.
- Pour the remaining Alfredo sauce over the final layer and sprinkle with Parmesan cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Rest and serve: Let the lasagna cool for 10 minutes before slicing. Enjoy!
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 40-45 minutes
- Total time: 55-60 minutes
Variations
- Spicy Kick: Add red pepper flakes or diced jalapeños to the chicken mixture.
- Buffalo Style: Swap ranch dressing with buffalo sauce for a tangy heat.
- Low-Carb Option: Use thin zucchini slices or low-carb tortillas instead of noodles.
- Extra Cheesy: Add more mozzarella or a layer of ricotta cheese for extra richness.
- BBQ Twist: Replace ranch dressing with BBQ sauce for a smoky-sweet variation.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before baking.
- Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave in 30-second intervals until heated through.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great shortcut for this recipe.
What can I serve with this lasagna?
A fresh green salad, garlic bread, or roasted vegetables pair well with it.
Can I make this dish ahead of time?
Yes, assemble the lasagna and refrigerate it for up to 24 hours before baking.
Can I use homemade Alfredo sauce?
Absolutely! A homemade Alfredo sauce adds even more flavor.
Can I substitute ranch dressing?
If you prefer, use Caesar dressing or a mixture of sour cream and herbs.
How do I prevent my lasagna from being watery?
Drain the cooked noodles well and let the lasagna rest before slicing.
Can I add vegetables to this recipe?
Yes, spinach, mushrooms, or bell peppers would be great additions.
What’s the best way to shred chicken?
Use two forks, a hand mixer, or a stand mixer for quick shredding.
Can I use no-boil lasagna noodles?
Yes, but you may need to add extra Alfredo sauce to keep the lasagna moist.
Is this lasagna kid-friendly?
Yes, the creamy, cheesy flavors make it a hit with kids!
Conclusion
Crack Chicken Lasagna is a creamy, cheesy, and utterly delicious twist on traditional lasagna. Packed with ranch-seasoned chicken, crispy bacon, and layers of rich Alfredo sauce, this dish is a must-try for comfort food lovers. Whether you’re making it for a family dinner or a gathering, this lasagna is sure to impress!
Print
Crack Chicken Lasagna
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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
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
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.
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