Description
A creamy, cheesy lasagna layered with shredded chicken, ranch seasoning, cream cheese, evaporated milk, mozzarella, cheddar, and crispy bacon for a flavorful and comforting casserole.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 3 cans (10.5 oz each) evaporated milk
- 1 block (8 oz) cream cheese, cubed and softened
- 2 packets ranch seasoning mix
- 9 lasagna noodles, cooked and drained
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded sharp cheddar cheese
- ¼ cup cooked crumbled bacon
- 3 green onions, sliced (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cook lasagna noodles according to package directions until al dente. Drain and set aside.
- In a large bowl, whisk together evaporated milk, cream cheese, and ranch seasoning until smooth and creamy.
- Add shredded chicken to the sauce mixture and stir to combine.
- In a 9×13 inch baking dish lightly sprayed with cooking oil, spread a thin layer of the chicken mixture on the bottom.
- Layer 3 lasagna noodles over the sauce.
- Spread one-third of the chicken mixture over the noodles.
- Sprinkle one-third of the mozzarella and cheddar cheese over the chicken mixture.
- Repeat layering two more times, ending with cheese on top.
- Sprinkle crumbled bacon and green onions over the top layer of cheese.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly golden.
- Let stand for 10 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg