Ingredients:
- 1 rotisserie chicken, shredded
- 12 lasagna noodles
- 8 oz cream cheese, cubed
- 2 packets ranch seasoning mix
- 3 cans (12 oz each) evaporated milk
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat Oven and Prepare Noodles: Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the Creamy Ranch Sauce: In a large saucepan, combine the evaporated milk and ranch seasoning packets. Whisk together over medium heat until well combined and slightly thickened, about 5 minutes. Add the cubed cream cheese to the saucepan and continue to stir until the cream cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Assemble the Lasagna: Spread a thin layer of the creamy ranch sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of cooked lasagna noodles on top of the sauce. Spoon a generous amount of the shredded chicken over the noodles, followed by a layer of the creamy ranch sauce. Sprinkle a portion of both shredded mozzarella and cheddar cheese over the sauce. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
- Add Bacon and Bake: Sprinkle the cooked and crumbled bacon evenly over the top layer of cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let Rest and Serve: Remove the lasagna from the oven and let it sit for at least 10 minutes to set before serving. Garnish with chopped fresh parsley if desired. Slice into portions and serve warm.
Enjoy your creamy, cheesy, and flavorful Chicken Ranch Lasagna!