Ingredients
– 2 cups shredded cooked chicken (rotisserie works great)
– 8 oz cream cheese, softened
– 1 cup ranch dressing
– 1 cup shredded cheddar cheese
– 1 cup mozzarella cheese, shredded
– 12 lasagna noodles
– 1 cup green onions, chopped
– 1 cup cooked bacon, crumbled
– Salt and pepper to taste
– 1/2 cup of chicken broth (optional, for added moisture)
Equipment Needed
– Large pot for boiling noodles
– Mixing bowl
– 9×13 inch baking dish
– Spoon or spatula for mixing
– Foil for covering while baking
– Oven
Step-by-Step Instructions
To start making this delicious Crack Chicken Lasagna, I first boil the lasagna noodles in a large pot of salted water until they’re al dente. You want them firm since they will continue cooking in the oven. Once done, I drain them and set them aside, trying not to let them stick together. In a mixing bowl, I combine the shredded chicken, softened cream cheese, ranch dressing, half of the cheddar cheese, and a sprinkle of salt and pepper. Everything mixes together until it’s a creamy, dreamy concoction. (See the next page below to continue steps…)