Crack Chicken Lasagna Bake (Print version)

Creamy ranch chicken lasagna layered with bacon, cheese, and tender noodles for a hearty family bake.

# Ingredients:

For the ranch cream sauce

01 - 4 tablespoons (56 g) unsalted butter
02 - 1/4 cup (30 g) all-purpose flour
03 - 2 cups (480 ml) low-sodium chicken broth
04 - 1 cup (240 ml) heavy cream
05 - 8 oz (225 g) cream cheese, softened and cubed
06 - 1 oz (28 g) ranch seasoning mix
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon black pepper

For the lasagna

09 - 9 oven-ready lasagna noodles
10 - 3 cups (420 g) cooked shredded chicken
11 - 10 slices bacon, cooked crisp and crumbled, divided
12 - 2 cups (225 g) shredded sharp cheddar cheese, divided
13 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided
14 - 1/2 cup (50 g) sliced green onions, divided
15 - Cooking spray or softened butter, for the baking dish

# Instructions:

01 - Heat the oven to 375 F. Grease a 9x13-inch baking dish with cooking spray or softened butter.
02 - Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the chicken broth and heavy cream until smooth. Simmer for 3-4 minutes until lightly thickened.
03 - Reduce the heat to low. Whisk in the softened cream cheese, ranch seasoning, garlic powder, and black pepper until the sauce is smooth.
04 - Scoop 1 1/2 cups of sauce into a large bowl. Stir in the shredded chicken, two-thirds of the bacon, 1/2 cup cheddar, and half the green onions.
05 - Spread 1/2 cup sauce in the baking dish. Add 3 noodles, half the chicken filling, 1/2 cup cheddar, 1/2 cup mozzarella, and 3/4 cup sauce. Repeat once. Top with the last 3 noodles, remaining sauce, remaining cheddar, and remaining mozzarella.
06 - Cover the dish tightly with foil and bake for 30 minutes, until the noodles are tender and the center is hot.
07 - Remove the foil. Sprinkle with the reserved bacon and bake for 10-15 minutes more, until the edges bubble and the cheese is melted with golden spots.
08 - Let the lasagna rest for 10-15 minutes before slicing. Sprinkle with the remaining green onions and serve warm.

# Good to know:

01 - Use softened cream cheese so the sauce melts smooth.
02 - The center of the casserole should reach 165 F before serving.
03 - Leftovers keep well refrigerated for 3-4 days.

Back