Chicken Bacon Ranch Lasagna
Course: RECIPES
Servings
5
servingsPrep time
10
minutesCooking time
55
minutes
Cook Mode
Keep the screen of your device on
Ingredients
9 lasagna noodles
7 strips bacon
1 tbs minced garlic
3 – 12oz cans evaporated milk
4 tbsp ranch seasoning
8 oz cream cheese cubed
3 chicken breasts COOKED and Shredded
1 cup shredded cheddar cheese, divided
1 cup shredded mozzarella cheese, divided
Directions
- Preheat oven to 350 degrees
- To a large pot of boiling water on the stove, add the lasagna noodles and cook them according to the package instructions.
- To a separate large deeper skillet add in the bacon and cook it to your desired crispiness. Remove the bacon to a plate lined with paper towels and set it to the side.
Remove all but 2 tablespoons of the bacon grease in the pan. Stir in the minced garlic. Once the garlic is fragrant add in the evaporated milk and ranch seasoning whisk well, cook for 3 to 5 minutes to let the sauce thicken.
Whisk in the cream cheese until it is smooth and melted it will take around 3 minutes. - Spray a 9×13 baking dish with nonstick spray. To assemble your lasagna add about 3/4 of a cup of the sauce to the bottom of the baking dish spread it out then add three lasagna noodles, some of the chicken, shredded cheddar cheese, mozzarella cheese, and some of the bacon bits. Repeat for three layers.
- Cover with foil and bake oven to 350 for 40 minutes remove the foil and bake it for an additional 15 minutes
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I just ordered 2 books they will be mailed to me right??
What modifications could be made to use the ‘no cook’ lasagne noodles? Any suggestions, anyone?
How much chicken? It’s not listed in the ingredients…
-the recipe lists 3 breasts, cooked and shredded (it’s near the bottom of the list)