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Crack Chicken Lasagna

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This Crack Chicken Lasagna combines everything you love—tender shredded chicken, smoky bacon, creamy ranch-infused cheese sauce, and melty mozzarella—layered into a decadent and comforting pasta bake. It’s a family-favorite twist on classic lasagna, perfect for weeknights or potlucks.

Ingredients

Scale

  • 3 cups cooked shredded chicken

  • 8 oz cream cheese, softened

  • 1 cup ranch dressing

  • 9 lasagna noodles, cooked and drained

  • 1½ cups cooked and crumbled bacon

  • 2 cups shredded mozzarella cheese

  • 1 cup shredded cheddar cheese

  • 1½ cups milk

  • 1 tbsp butter

  • 1 tbsp all-purpose flour

  • 1 tsp garlic powder

  • Fresh parsley, for garnish (optional)

Instructions

  • Make the Cheese Sauce:

    • In a saucepan, melt butter over medium heat. Stir in flour and garlic powder to form a roux.

    • Slowly whisk in milk and cook until slightly thickened (about 3–4 minutes).

    • Add cream cheese and ranch dressing. Stir until smooth and creamy. Remove from heat.

  • Assemble the Lasagna:

    • Preheat oven to 375°F (190°C).

    • In a 9×13″ baking dish, spread a small amount of the cheese sauce on the bottom.

    • Layer 3 lasagna noodles, followed by 1/3 of the shredded chicken, some crumbled bacon, a mix of mozzarella and cheddar cheeses, and a layer of cheese sauce.

    • Repeat layers two more times, ending with cheese and sauce on top.

  • Bake:

    • Cover with foil and bake for 25 minutes.

    • Remove foil and bake another 10–15 minutes until bubbly and golden on top.

    • Let rest for 10 minutes before slicing.

  • Serve:

    • Garnish with fresh parsley if desired. Serve warm with a side salad or garlic bread.

Notes

  • Use rotisserie chicken for quick prep.

  • Swap ranch dressing for buffalo ranch or chipotle ranch for a flavor twist.

  • Can be assembled ahead and refrigerated before baking.

Find it online: http://maicook.com/crack-chicken-lasagna/