Cheesy Crack Chicken Lasagna: The Ultimate Comfort Food!

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Cheesy Crack Chicken Lasagna

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This Cheesy Crack Chicken Lasagna is a fun twist on a classic! With layers of tender noodles, cheesy chicken, and rich sauce, it’s comfort food at its best.

You can practically hear your taste buds cheering with every bite! I love how it’s simple to make and perfect for feeding a crowd or just your hungry family.

When I make this, I often add some garlic bread on the side—it balances out the creamy goodness perfectly. Trust me, you’ll want seconds!

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Key Ingredients & Substitutions

Cooked Chicken: Shredded chicken is super convenient for this dish. You can use rotisserie chicken for ease or leftover chicken from another meal. If you want a vegetarian version, consider using mushrooms or a mix of beans for protein.

Cream Cheese: This ingredient gives creaminess to the lasagna. If you’re looking for a lighter option, try using Greek yogurt or low-fat cream cheese. For dairy-free diets, there are vegan cream cheese options made from nuts or tofu.

Ranch Dressing: Ranch adds a unique flavor. If you’re a fan of homemade, mix equal parts mayonnaise and yogurt with seasonings like dill and parsley for a creamy substitute. Alternatively, you can try a vinaigrette dressing for a different twist.

Bacon: The crispy bacon adds a nice crunch. For a healthier option, use turkey bacon or skip it entirely for a meatless dish. You can also use crispy fried onions for a vegetarian crunch.

Cheeses: Cheddar and mozzarella bring gooey deliciousness to the dish. If you’re feeling adventurous, try pepper jack for a spicy kick or colby jack for a different flavor profile!

How Do I Cook the Lasagna Noodles Properly?

Getting the lasagna noodles just right is important! Under-cooking them slightly helps them absorb flavors from the sauce. Here’s how you can do that:

  • Boil the noodles in salted water according to the package instructions until they are al dente (about 1-2 minutes less than the package suggests).
  • Stir occasionally to prevent sticking, and keep an eye on them as you want them firm yet flexible.
  • Once done, drain them but don’t rinse! Rinsing washes away the starch that helps the layers stick together.

With these tips, your lasagna will turn out perfectly layered and tasty!

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Cheesy Crack Chicken Lasagna Recipe

What You’ll Need:

Main Ingredients:

  • 2 cups cooked chicken, shredded
  • 12 lasagna noodles
  • 2 cups cream cheese, softened
  • 1 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1 cup grated mozzarella cheese
  • ½ cup cooked bacon, crumbled
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Time Estimate:

This scrumptious Cheesy Crack Chicken Lasagna will take you about 20 minutes for prep and another 40-45 minutes for baking. So, in about an hour, you’ll have a delightful dish ready to impress your family and friends!

Instructions:

First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab a large bowl and mix together your softened cream cheese and ranch dressing. Add in garlic powder, onion powder, Italian seasoning, and a pinch of salt and pepper. Give everything a good mix until it’s super smooth and creamy.

Now, it’s time to fold in the star of the show! Toss in the shredded chicken and crumbled bacon, and stir until every bit of chicken is just coated in that delicious creamy goodness. Mmm, chicken and bacon—what a combo!

Next, cook your lasagna noodles according to the package instructions until they are al dente, then drain them and set them aside to cool a bit. We don’t want to burn our fingers when layering!

Grab a greased 9×13 inch baking dish and spread a generous layer of your cream cheese and chicken mixture on the bottom. This will be the tasty base for all your layers.

Now, carefully place a layer of the cooked lasagna noodles over the creamy goodness. It’s okay if they overlap a little—more layers mean more deliciousness!

Repeat this by adding another layer of the cream cheese mixture, followed by a sprinkle of your cheddar and mozzarella cheese. Oh, yeah! Repeat these layers until you’re out of goodies, and finish with a lovely layer of cheese on top. Because, can we ever have too much cheese? I think not!

Cover your baking dish with some aluminum foil, and pop it in the oven to bake for 25 minutes. This will help everything meld together beautifully. After that, don’t forget to remove the foil and bake it for another 15-20 minutes until the cheese is bubbly and lightly golden. Just like a big cheesy hug!

Once it’s all cooked to perfection, take it out of the oven and let it cool for a few minutes—because it will be hot, hot, hot! Before serving, sprinkle some fresh chopped parsley on top for that lovely pop of color. And there you have it—your delicious, cheesy crack chicken lasagna is ready to be devoured!

Enjoy every cheesy, creamy bite!

Can I Use Store-Bought Rotisserie Chicken for This Recipe?

Absolutely! Store-bought rotisserie chicken is a great shortcut and adds fantastic flavor. Just shred the chicken and measure out 2 cups before adding it to the cream cheese mixture. This will save you time on prep without sacrificing taste!

What Can I Substitute for Ranch Dressing?

If you’re not a fan of ranch dressing or need a substitute, try using a mixture of sour cream and a splash of vinegar or lemon juice. Alternatively, a homemade dressing with mayonnaise, dried herbs, and buttermilk will work beautifully too!

How to Store Leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.

Can I Freeze This Lasagna?

Yes, you can freeze the lasagna before or after baking. If freezing before baking, assemble the layers in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, it’s best to thaw it in the fridge overnight before cooking as directed. If frozen after baking, reheat from frozen at 350°F (175°C) until warmed through, about 45-60 minutes.

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