Crack Chicken Lasagna
Crack Chicken Lasagna is a creamy and savory twist on traditional lasagna. It combines shredded chicken, a rich creamy sauce, melted mozzarella, cheddar cheese, and crispy bacon all layered between tender lasagna noodles. This dish is a guaranteed crowd-pleaser and perfect for family dinners or gatherings.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Spoon or spatula for mixing
- Saucepan (optional for melting ingredients)
- Pot for cooking lasagna noodles
- Aluminum foil (for covering during baking)
Ingredients
- 1 lb 450g chicken breast or thighs, cooked and shredded
- 12 lasagna noodles cooked according to package instructions
- 2 cups cream cheese softened
- 1 cup ranch dressing or ranch seasoning mix and sour cream
- 1 cup cooked bacon crumbled (or pre-packaged bacon bits)
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare the Chicken:Cook the chicken (you can boil, bake, or use a slow cooker) until fully cooked. Shred the chicken using two forks or a stand mixer.
- Prepare the Creamy Mixture:In a large bowl, combine the softened cream cheese, ranch dressing (or sour cream and ranch seasoning), garlic powder, onion powder, and heavy cream. Stir in the cream of chicken soup and mix until smooth and well combined.
- Assemble the Lasagna:Preheat your oven to 350°F (180°C). Spread a thin layer of the creamy mixture on the bottom of a 9x13-inch baking dish. Layer the cooked lasagna noodles, followed by a generous layer of the creamy chicken mixture. Add shredded chicken and sprinkle some crumbled bacon. Repeat layers, finishing with a layer of the creamy mixture and shredded mozzarella and cheddar cheese on top.
- Bake the Crack Chicken Lasagna:Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
- Let It Cool and Serve:Allow the lasagna to rest for a few minutes before cutting and serving. This helps the layers set.
Notes
Make-Ahead Tip: You can assemble the lasagna the day before and store it in the fridge. Bake it the next day for a quicker meal.
Meat Substitution: Ground chicken or turkey can be used in place of shredded chicken.
Flavor Boost: For extra flavor, try adding diced green onions or jalapeños to the creamy mixture.
Bacon: Freshly cooked bacon gives a better flavor and crunch compared to pre-packaged bacon bits, but the latter can be a convenient option for busy days.
Freezing: You can freeze the lasagna before baking. When you're ready, bake it straight from the freezer or let it thaw first.
