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CRACK CHICKEN LASAGNA

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CRACK CHICKEN LASAGNA
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Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 15 Servings

You have got to give this recipe a try, I’m telling you! Have a wonderful day, friends. Enjoy!

Ingredients:

12 sheets lasagna

3 cans of evaporated milk (12 oz each)

2 packets ranch seasoning mix (1 oz each)

8 oz cream cheese (cubed)

3 c chopped cooked chicken (about 1 rotisserie chicken)

1 ½ c mozzarella cheese (shredded)

1 ½ c sharp cheddar cheese (shredded)

3 oz chopped bacon bits

chopped green onions or fresh parsley for garnishing

Directions:

Step 1: Refer to the directions provided on the package of the lasagna noodles on how to cool it.

Step 2: Drain and rinse with cold water to stop the cooking process.

Step 3: Place a saucepan on the stove and turn the heat to low.

Step 4: Add the evaporated milk and ranch seasoning. Stir and cook for 5 minutes or until thick.

Step 5: Add the cream cheese cubes and stir until well mixed.

Step 6: Apply cooking spray in a 9×13-inch baking pan.

Step 7: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 8: Spread about 3/4 cup of the white sauce on the bottom of the prepared pan.

Step 9: Put 1 layer of the al dente pasta on top of the white sauce.

Step 10: Add 1/2 of the chicken on top of the pasta layer.

Step 11: Sprinkle a generous amount of cheese on top, then top it with a cup of white sauce again.

Step 12: Repeat the layers until everything is arranged.

Step 13: Top everything with chopped bacon.

Step 14: Cover the baking dish and place it inside the preheated oven. Bake for 20 minutes or until done.

Step 15: Remove from the oven and let it sit at room temperature for a few minutes.

Step 16: Garnish with parsley and green onions.

Step 17: Serve and enjoy!

Nutrition Facts:

Calories: 353kcal | Carbohydrates: 25g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 453mg | Potassium: 325mg | Fiber: 1g | Sugar: 8g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 344mg | Iron: 1mg

CRACK CHICKEN LASAGNA

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 sheets lasagna
  • 3 cans of evaporated milk (12 oz each)
  • 2 packets ranch seasoning mix (1 oz each)
  • 8 oz cream cheese (cubed)
  • 3 c chopped cooked chicken (about 1 rotisserie chicken)
  • 1 ½ c mozzarella cheese (shredded)
  • 1 ½ c sharp cheddar cheese (shredded)
  • 3 oz chopped bacon bits
  • chopped green onions or fresh parsley for garnishing
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Instructions

Step 1: Refer to the directions provided on the package of the lasagna noodles on how to cool it.

Step 2: Drain and rinse with cold water to stop the cooking process.

Step 3: Place a saucepan on the stove and turn the heat to low.

Step 4: Add the evaporated milk and ranch seasoning. Stir and cook for 5 minutes or until thick.

Step 5: Add the cream cheese cubes and stir until well mixed.

Step 6: Apply cooking spray in a 9×13-inch baking pan.

Step 7: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 8: Spread about 3/4 cup of the white sauce on the bottom of the prepared pan.

Step 9: Put 1 layer of the al dente pasta on top of the white sauce.

Step 10: Add 1/2 of the chicken on top of the pasta layer.

Step 11: Sprinkle a generous amount of cheese on top, then top it with a cup of white sauce again.

Step 12: Repeat the layers until everything is arranged.

Step 13: Top everything with chopped bacon.

Step 14: Cover the baking dish and place it inside the preheated oven. Bake for 20 minutes or until done.

Step 15: Remove from the oven and let it sit at room temperature for a few minutes.

Step 16: Garnish with parsley and green onions.

Step 17: Serve and enjoy!

 

Notes

Nutrition Facts: Calories: 353kcal | Carbohydrates: 25g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 453mg | Potassium: 325mg | Fiber: 1g | Sugar: 8g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 344mg | Iron: 1mg