Chicken Bacon Lasagna
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
15
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Calories
353 kcal
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Course
Main Course
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Cuisine
American
Chicken Bacon Lasagna
Description
This lasagna recipe uses cooked chicken, such as rotisserie or shredded breast or thighs, layered between pasta sheets with a creamy sauce made by heating evaporated milk mixed with ranch seasoning, then stirred with cream cheese until smooth. This sauce provides a ranch-flavored base that is atypical compared to traditional tomato-based lasagna sauces.
Lasagna noodles are boiled to al dente before layering in a sprayed casserole dish. The assembly involves alternating layers of pasta, chicken, mozzarella and cheddar cheeses, and the creamy ranch sauce. On top, additional cheese and crispy bacon bits provide a flavorful crust after baking. Baking is done covered first, then uncovered to brown and bubble.
This dish serves as a comforting, protein-rich casserole that repurposes cooked chicken and uses pantry staples. Garnishing with green onion or fresh parsley adds a fresh note. The recipe yields about 15 slices and calorie estimates are approximate.
Ingredients
- 12 lasagna noodles
- 3 cans evaporated milk 12 ounces each
- 2 packets ranch seasoning mix 1 ounce each
- 8 ounces cream cheese cubed
- 3 cups chicken about 1 rotisserie chicken, cooked, chopped
- 1 ½ cups mozzarella cheese shredded
- 1 ½ cups cheddar cheese shredded, sharp
- 3 ounces Bacon chopped, crispy
- green onion for garnishing, or fresh parsley, chopped
Instructions
- Boil lasagna noodles in a large pot over medium heat until the noodles are al dente. Follow the package directions.
- In a saucepan, heat the evaporated milk and ranch seasoning over low heat. Whisk constantly, and heat for 5 minutes until the mixture starts to thicken. Add the cream cheese cubes and mix until smooth.
- Spray a 9×13” casserole dish with cooking spray. Preheat the oven to 350º Fahrenheit.
- Pour ¾ cup of creamy ranch sauce in the bottom of the baking pan. Place a layer of cooked pasta over the sauce. Sprinkle half of the chicken over the pasta. Sprinkle with ½ cup each of mozzarella and cheddar cheese. Drizzle 1 cup of sauce over the cheese.
- Repeat layers: pasta, remaining chicken, ½ cup of each cheese, 1 cup of sauce.
- Layer the last layer of pasta, the rest or the cream sauce and top with remaining cheese and chopped bacon.
- Cover and bake for 20 minutes. Then uncover and bake another 10 minutes or until bubbly and heated through. Allow the lasagna to rest for 10 minutes before serving.
- Sprinkle with green onions or parsley if desired.
Notes
- Use any shredded cooked chicken, including breast or thighs, or leftover rotisserie chicken.
- Enhance flavor with seasonings like black pepper, garlic powder, or Italian seasoning as desired.
- Garnish with fresh parsley or green onion for color and freshness.
- Calories are estimated for 15 servings; ingredient brands affect nutritional content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 453mg | 19% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 344mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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