Instructions:
- Preheat oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- Prepare the creamy sauce:
- In a medium-sized bowl, combine the cream cheese, ranch dressing, sour cream, minced garlic, salt, and pepper. Mix until smooth and well combined.
- Prepare the chicken mixture:
- In a large bowl, combine the shredded chicken, crumbled bacon, 1 cup of shredded cheddar cheese, and 1 cup of shredded mozzarella cheese. Add the creamy ranch mixture and stir everything together.
- Assemble the lasagna:
- In a 9×13-inch baking dish, spread a thin layer of the creamy chicken mixture on the bottom.
- Add a layer of cooked lasagna noodles (about 3-4 noodles, depending on the size of your dish).
- Spread about one-third of the chicken mixture on top of the noodles.
- Add another layer of noodles, followed by another third of the chicken mixture. Repeat until all noodles and chicken mixture are used up, finishing with a layer of chicken mixture on top.
- Top with cheese:
- Sprinkle the remaining mozzarella and cheddar cheese on top of the lasagna.
- Bake:
- Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Garnish and serve:
- Let the lasagna cool for a few minutes before serving. Garnish with chopped green onions if desired.
Tips:
- You can use ground chicken or turkey instead of shredded chicken if you prefer.
- Add a bit of extra ranch seasoning mix if you want more flavor.
- This dish is rich, so it’s great served with a light side salad or some steamed veggies.
Enjoy your creamy, cheesy Crack Chicken Lasagna!
