Crack Chicken Lasagna Bake (Print Version)
# Ingredients:
→ Chicken Mixture
01 -
4 cups (approximately 600 g) cooked, shredded chicken
02 -
1 packet (28 g) ranch seasoning mix
03 -
225 g cream cheese, softened
04 -
360 g sour cream
05 -
180 ml chicken broth
06 -
2 cups (200 g) cooked, crumbled bacon (reserve ½ cup for topping)
07 -
2 cups (200 g) shredded cheddar cheese
08 -
1 cup (100 g) shredded mozzarella cheese
09 -
½ teaspoon garlic powder
10 -
½ teaspoon ground black pepper
11 -
½ teaspoon paprika (optional)
→ Lasagna Assembly
12 -
9–12 lasagna noodles (regular or oven-ready)
13 -
1½ cups (150 g) shredded mozzarella cheese (for layering)
14 -
½ cup (50 g) shredded cheddar cheese (for topping)
15 -
½ cup (50 g) cooked, crumbled bacon (for topping)
16 -
2 tablespoons chopped fresh parsley (optional, for garnish)
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 33 x 23 cm baking dish and set aside.
02 -
If using regular noodles, boil in salted water until al dente according to package instructions. Drain and set aside.
03 -
Heat a large skillet over medium heat. Add softened cream cheese, sour cream, and chicken broth. Stir until smooth and creamy. Incorporate ranch seasoning, garlic powder, black pepper, and optional paprika. Mix thoroughly. Add shredded chicken, 1½ cups bacon, cheddar cheese, and 1 cup mozzarella. Stir and simmer for 5 minutes, until cheese is melted and mixture is well combined. Remove from heat.
04 -
Spread a thin layer of chicken mixture on the base of the prepared dish. Arrange 3–4 lasagna noodles on top. Spoon a generous amount of chicken mixture over the noodles and sprinkle with some mozzarella cheese. Repeat layering until all ingredients are used, finishing with chicken mixture on top.
05 -
Evenly distribute remaining shredded cheddar, mozzarella, and reserved bacon over the final layer. Garnish with chopped parsley if desired.
06 -
Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for 10–15 minutes until top is golden and bubbling.
07 -
Allow the lasagna to rest for 10–15 minutes before slicing and serving.
# Notes:
01 -
Serve alongside a crisp salad or steamed vegetables to balance the rich flavors.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days, or wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before reheating.
03 -
Add spinach or broccoli to incorporate vegetables, or substitute Greek yogurt for sour cream for a lighter preparation.