CRACK CHICKEN LASAGNA

🧀 CRACK CHICKEN LASAGNA RECIPE

🔹 Ingredients:

For the Chicken Mixture:

• 3 cups cooked shredded chicken (rotisserie works great)

• 1 packet ranch seasoning (1 oz)

• 1 (8 oz) block cream cheese, softened

• 1 cup sour cream

• 1 cup chicken broth

• 1 ½ cups cooked crumbled bacon (or bacon bits)

• 2 cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

For Assembly:

• 9–12 oven-ready lasagna noodles (or boil regular ones)

• 1 ½ cups shredded mozzarella cheese (for layering)

• ½ cup cheddar cheese (for topping)

• Optional garnish: green onions, parsley, extra bacon

🔹 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Make the crack chicken sauce:

   • In a large skillet over medium heat, add cream cheese, chicken broth, ranch seasoning, garlic powder, and onion powder.

   • Stir until smooth and creamy.

   • Add shredded chicken, sour cream, cheddar, mozzarella, and crumbled bacon. Mix well.

   • Taste and season with salt and pepper as needed. Let it simmer for 5–6 minutes until well combined and thickened.

3. Assemble the lasagna:

   • Spread a thin layer of the chicken mixture on the bottom of the dish.

   • Add a layer of noodles.

   • Spread more chicken mixture, then sprinkle mozzarella over it.

   • Repeat layers (noodles → chicken mixture → cheese) until you run out. Top with mozzarella and cheddar.

4. Bake:

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake another 15–20 minutes, until bubbly and golden on top.

5. Let it rest for 10–15 minutes before slicing. Garnish with green onions or parsley if desired.

🔹 Tips:

• Want extra creaminess? Add a bechamel sauce layer between the noodles.

• Add sautéed mushrooms or spinach if you want some veggies.

• Great for make-ahead: prepare and refrigerate (or freeze) before baking.