Name: Crack Chicken Lasagna Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American Comfort Food
Ingredients: 12 lasagna noodles (or enough for three layers) — the structure, the “lasagna” base.; 3 cups cooked shredded chicken (rotisserie works great) — main protein, makes it hearty and easy.; 3 cans (12 oz each) evaporated milk — gives richness and creamy sauce base.; 2 packets (1 oz each) ranch seasoning mix — adds that distinctive ranch flavour and ties into the “crack chicken” concept.; 8 oz cream cheese, softened and cubed — key for the silky sauce; helps bind everything.; 1½ cups shredded mozzarella cheese, divided — melt-able cheese for gooey texture.; 1½ cups shredded sharp cheddar cheese, divided — adds flavour punch and colour.; 3 strips bacon, cooked and crumbled (or bacon bits) — smoky crunch, contrast to the creamy sauce.; Fresh parsley or green onions, chopped (optional, for garnish) — freshness and colour when serving.

Description

This Crack Chicken Lasagna Bake layers tender shredded chicken, a creamy ranch-infused sauce, gooey mozzarella and cheddar cheeses, and crispy bacon all baked into an irresistible casserole. A crowd-pleasing comfort meal that’s easier to make than it looks.

Ingredients

Scale

12 lasagna noodles (or enough for three layers) — the structure, the “lasagna” base.
3 cups cooked shredded chicken (rotisserie works great) — main protein, makes it hearty and easy.
3 cans (12 oz each) evaporated milk — gives richness and creamy sauce base.
2 packets (1 oz each) ranch seasoning mix — adds that distinctive ranch flavour and ties into the “crack chicken” concept.
8 oz cream cheese, softened and cubed — key for the silky sauce; helps bind everything.
1½ cups shredded mozzarella cheese, divided — melt-able cheese for gooey texture.
1½ cups shredded sharp cheddar cheese, divided — adds flavour punch and colour.
3 strips bacon, cooked and crumbled (or bacon bits) — smoky crunch, contrast to the creamy sauce.
Fresh parsley or green onions, chopped (optional, for garnish) — freshness and colour when serving.

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Instructions

Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.
Cook lasagna noodles according to package instructions until al dente; drain and set aside.
In a saucepan over medium-low heat, whisk together the evaporated milk and ranch seasoning until it begins to thicken (5–10 minutes).
Add cubed cream cheese and stir until smooth and sauce is well combined (a few small lumps are okay).
Spread about ¾ cup of the sauce into the bottom of the prepared baking dish.
Arrange a layer of lasagna noodles over the sauce.
Sprinkle half of the shredded chicken over the noodles, then add ½ cup mozzarella + ½ cup cheddar over the chicken.
Drizzle 1 cup of sauce over that cheese layer.
Repeat: noodles → remaining chicken → ½ cup mozzarella + ½ cup cheddar → 1 cup sauce.
Top with a final layer of noodles, all remaining sauce, and the rest of the cheeses.
Sprinkle crumbled bacon on top.
Cover with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes or until bubbly and golden.
Let stand for 10 minutes before slicing. Garnish with parsley or green onion if desired. (Optional) Serve immediately while still hot and the cheeses are gooey.

Notes

Use rotisserie chicken or leftover cooked chicken to save prep time.
Letting it rest helps the layers settle and makes slicing cleaner.
If you want a bit of heat, add a pinch of cayenne or red pepper flakes to the sauce.
Use freshly shredded cheese for better melt quality and fewer additives.
If using no-boil noodles, you may need to add a little extra sauce or liquid so they cook properly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner / Casserole
Method: Baked
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 serving
Calories: ~350 kcal
Sugar: ~3 g
Sodium: ~620 mg
Fat: ~20 g
Saturated Fat: ~10 g
Unsaturated Fat: ~8 g
Trans Fat: ~0.5 g
Carbohydrates: ~18 g
Fiber: ~1 g
Protein: ~28 g
Cholesterol: ~85 mg