Best Chicken Bacon Ranch Lasagna Recipes

CHICKEN BACON RANCH LASAGNA

Chicken Bacon Ranch Lasagna image

Chicken. Bacon. Ranch. Need we say more? Layers on layers of your favorite flavors make this spin on lasagna a sure bet to win the title of weeknight dinner champion.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1 package (8 oz) cream cheese, cubed
1 package (1 oz) ranch salad dressing & seasoning mix
9 uncooked oven-ready lasagna noodles
3 cups chopped deli rotisserie chicken (from 2-lb chicken)
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1/2 cup chopped green onions (about 6 green onions)
3 cups shredded Cheddar-Monterey Jack cheese (12 oz)
Bottled ranch dressing, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 4-quart saucepan, melt butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in dressing mix.
Spread 1/2 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of the chicken, one-third of the bacon, 3 tablespoons of the green onions, 1 cup of the Cheddar-Monterey Jack cheese and 1 cup of the sauce. Repeat, starting with noodles. Top with remaining noodles, sauce, cheese and bacon.
Bake uncovered 30 to 40 minutes or until noodles are tender and edges are bubbly. Let stand uncovered 10 minutes, and top with remaining green onions. Serve with ranch dressing.

Nutrition Facts : Calories 390, Carbohydrate 14 g, Cholesterol 110 mg, Fat 3, Fiber 0 g, Protein 22 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 g

CHICKEN-BACON RANCH LASAGNA

Chicken-Bacon Ranch Lasagna image

Please all the bacon lovers in the family with our Chicken-Bacon Ranch Lasagna. Our Chicken-Bacon Ranch Lasagna is a fun twist on the classic Italian dish.

Provided by My Food and Family

Categories Lasagna Recipes

Time 50m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1/4 cup butter
1/4 cup flour
3 cups milk
1 cup KRAFT Classic Ranch Dressing
9 lasagna noodles, cooked
4 cups shredded cooked chicken
8 slices cooked OSCAR MAYER Bacon, crumbled
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

Steps:

Melt butter in medium saucepan on medium heat. Add flour; whisk until blended. Cook and stir 1 min. Gradually add milk, stirring constantly until well blended. Cook and stir 2 to 3 min. or until thickened. Remove from heat; stir in dressing.
Spread 1/2 cup dressing mixture onto bottom of 13x9-inch pan sprayed with cooking spray; cover with 3 noodles. Top with layers of 1/3 each of the chicken, bacon, cheese and remaining dressing mixture. Repeat layers twice; cover.
Bake 30 min. or until heated through. Remove lasagna from oven. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 21 g

CHICKEN BACON RANCH LASAGNA?

Chicken Bacon Ranch Lasagna? image

for the people who loved subway's chicken bacon ranch sandwich,i create this new lasagna recipe is was based on the sandwich.

Provided by raymond spencer

Categories Pasta

Time 1h30m

Number Of Ingredients 19

Ingredients

9 uncooked lasagna noodles
1 Tbsp olive oil
7 skinless,boneless chicken breasts,cut into strips
1 packet fajita seasoning mix
1 1/2 lb bacon strips,cooked and crumbled
2 Tbsp ranch seasoning
1 carton ricotta cheese
3/4 c grated parmesan cheese
2 egg whites
1 c three cheese ranch dressing
2 c shredded monterey jack cheese
RANCH CHEESE SAUCE
1/4 c margarine
1/4 c all purpose flour
2 c milk
1 c heavy cream
3/4 c ranch dressing
1/2 c grated parmesan cheese
1 c shredded mozzarella cheese

Steps:

1. Preheat oven to 350 F.
2. Cook lasagna noodles according to package directions;drain.
3. Meanwhile,in a large saucepan,heat olive oil over medium heat.Add sliced chicken breasts,saute for 4 minutes or until no longer pink.Season with fajita seasoning mix,continue saute for 2 minutes.Remove from heat.
4. Stir in cooked bacon pieces and ranch seasoning and set aside.
5. In a medium bowl combine ricotta cheese,pamesan cheese,egg whites and ranch dressing;whisk well until blended.
6. To make Ranch Cheese Sauce:melt margarine over medium heat in a medium saucepan.Whisk in the flour until smooth;gradually whisk in milk and heavy cream.
7. Bring to a boil,whisking constantly;cook and stir for 2 minutes or until thickened.Remove from heat;stir in ranch dressing,parmesan and mozzarella cheese.
8. Spread 1/2 cup ranch cheese sauce into a greased 13x9-in.baking dish.Layer with three lasagna noodles,half of the ricotta mixture,half of chicken/bacon mixture,spread 2/3 cup ranch cheese sauce and sprinkle with 1 cup monterey jack cheese.
9. Repeat layers.Top with remaining lasagna noodles and cheese sauce.Sprinkle with remaining monterey jack cheese.
10. Bake,uncovered,30 to 35 minutes or until bubbly and the top is golden brown.Let stand 10 minutes before serving.