Creamy Chicken Lasagna (Printable Version)
This cheesy chicken lasagna has a ranch kick and crispy bacon, making it an indulgent comfort dish everyone will love.
# What You'll Need:
01 -
3 cans (12 oz each) evaporated milk.
02 -
8 oz cream cheese, brought to room temperature.
03 -
12 lasagna noodles, already cooked.
04 -
2 packets (1 oz each) ranch seasoning packets.
05 -
3 cups rotisserie chicken, shredded.
06 -
1 1/2 cups each of shredded cheddar cheese, split.
07 -
1 1/2 cups each of shredded mozzarella cheese, split.
08 -
3 oz cooked bacon, crumbled up.
# Steps to Follow:
01 -
Switch on your oven and set it to 350°F.
02 -
Boil the lasagna noodles by following the steps on the package.
03 -
Mix together the evaporated milk, cream cheese, and ranch seasoning in a pot. Heat it up over medium and stir until smooth and thickened.
04 -
Pour 3/4 cup of sauce into a 9x13-inch pan. Place in 4 noodles, 1 cup of chicken, and 1/2 cup each of cheddar and mozzarella. Do the same thing two more times. Sprinkle bacon on the final layer.
05 -
Wrap the dish with foil, then bake for 20 minutes.
06 -
Remove the foil and bake again for 10 more minutes.
07 -
Leave it alone for 10 minutes so it firms up before slicing.
# Additional Notes:
01 -
Soft cream cheese mixes better, so let it warm up beforehand.
02 -
Waiting before slicing gives cleaner cuts.