CRACK CHICKEN LASAGNA

CRACK CHICKEN LASAGNA image

Provided by @MakeItYours

Number Of Ingredients 9

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12 sheets lasagna
3 cans of evaporated milk (12 oz each)
2 packets ranch seasoning mix (1 oz each)
8 oz cream cheese (cubed)
3 c chopped cooked chicken (about 1 rotisserie chicken)
1 ½ c mozzarella cheese (shredded)
1 ½ c sharp cheddar cheese (shredded)
3 oz chopped bacon bits
chopped green onions or fresh parsley for garnishing

Steps:

Instructions Step 1: Refer to the directions provided on the package of the lasagna noodles on how to cool it. Step 2: Drain and rinse with cold water to stop the cooking process. Step 3: Place a saucepan on the stove and turn the heat to low. Step 4: Add the evaporated milk and ranch seasoning. Stir and cook for 5 minutes or until thick. Step 5: Add the cream cheese cubes and stir until well mixed. Step 6: Apply cooking spray in a 9×13-inch baking pan. Step 7: Prepare the oven and preheat to 175 degrees C or 350 degrees F. Step 8: Spread about 3/4 cup of the white sauce on the bottom of the prepared pan. Step 9: Put 1 layer of the al dente pasta on top of the white sauce. Step 10: Add 1/2 of the chicken on top of the pasta layer. Step 11: Sprinkle a generous amount of cheese on top, then top it with a cup of white sauce again. Step 12: Repeat the layers until everything is arranged. Step 13: Top everything with chopped bacon. Step 14: Cover the baking dish and place it inside the preheated oven. Bake for 20 minutes or until done. Step 15: Remove from the oven and let it sit at room temperature for a few minutes. Step 16: Garnish with parsley and green onions. Step 17: Serve and enjoy!