Description
This chicken ranch lasagna is creamy, cheesy, and comforting with tender chicken, ranch sauce, and crispy beef bacon. It makes an easy family dinner.
Ingredients
- 12 lasagna noodles
- 3 cups cooked shredded chicken breast
- 3 cups shredded mozzarella cheese
- 2 cups shredded sharp cheddar cheese
- 4 ounces cooked beef bacon chopped
- 3 cups evaporated milk
- 2 packets ranch seasoning mix
- 8 ounces cream cheese cubed
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350°F and lightly grease a 9 by 13 inch baking dish.
- Cook the lasagna noodles in salted water according to package directions until al dente. Drain and set aside.
- In a saucepan over low heat, whisk together the evaporated milk and ranch seasoning for 5 minutes until slightly thickened.
- Add the cream cheese cubes and whisk until completely smooth and creamy. Remove from heat.
- Spread about ¾ cup of the sauce in the bottom of the prepared baking dish.
- Layer one third of the noodles over the sauce, then top with half of the chicken, 1 cup mozzarella, and ¾ cup cheddar cheese. Drizzle 1 cup of sauce over the cheese.
- Repeat with another layer of noodles, remaining chicken, another 1 cup mozzarella, ¾ cup cheddar, and 1 cup sauce.
- Add the final layer of noodles, spread the remaining sauce evenly, then top with the remaining cheeses and chopped beef bacon.
- Cover tightly with foil and bake for 20 minutes. Remove foil and bake another 10 to 15 minutes until bubbly and lightly golden.
- Remove from the oven and let rest 10 minutes before slicing. Chicken must reach an internal temperature of 165°F before serving.
- Sprinkle with chopped parsley before serving.
Notes
- Letting the lasagna rest helps the layers set and makes slicing easier.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American