Crack Chicken Lasagna

Creamy, cheesy Crack Chicken Lasagna! Your family will come running for this easy casserole with ranch seasoning, bacon and rotisserie chicken.

Do you love chicken, bacon and ranch? If so, you’ll quickly fall for this cheesy chicken casserole. It’s a white lasagna so it keeps Braden happy. And it has cream cheese and ranch so Kinslee is 100% a fan, too! It’s a win all around.

cheesy crack chicken lasagna

Why We Love This Chicken Lasagna:

This recipe has quickly become a classic in our house because:

  • It’s extra cheesy. A triple cheese threat! Cream cheese, mozzarella cheese and sharp cheddar cheese.
  • It uses rotisserie chicken. I’ve become quite accustomed to picking up a rotisserie chicken when I smell their amazing aroma in the grocery store. They are perfect for easy casseroles and quick dinners.
  • The sauce base is evaporated milk. This means it won’t use up all of your breakfast cereal milk for dinner the night before. Evaporated milk is great to keep on hand for casseroles.

And you’ll love this too: Make the lasagna up in the morning and heat it through when you’re ready to serve.

white ranch sauce
White Sauce for Chicken Lasagna

Chicken Lasagna Ingredients

There are many crack chicken lasagna recipes out there, but here are a few tips about ingredients we use to give this the best flavor.

  • Ranch seasoning. We use two packets for the ultimate flavor. You can use only one if you’d like, but if you love ranch, you’ll want to add 2 packets.
  • Freshly Shredded Cheese. Using freshly shredded cheese is one of the best things you can do for any recipe calling for cheese. The casserole won’t end up as greasy, it will be extra creamy, and have a fresh pop of flavor. Trust us. Grate your own cheese. It’s worth the time!
  • Cream Cheese. Cream cheese is a key ingredient in crack chicken sandwiches. In this lasagna it thickens the sauce and adds creaminess you’ll love.
  • Rotisserie Chicken. We’ve mentioned this above, but rotisserie chicken from the store (or made at home) already has flavor added in. It makes this recipe quick and easy because you don’t need to add any other spices.
  • Chopped Bacon. Sprinkle the top of the casserole with cooked, chopped bacon. Or you can add bacon to on top of each cheese layer. You can never go wrong with more bacon, am I right?
unbaked white chicken lasagna

How to Quickly Make Chicken Lasagna

Making a layered lasagna can seem time consuming. There are a few things you can do to make this creamy white chicken lasagna more quickly though.

  • Start the noodles boiling first.
  • While the noodles are boiling, prepare the white sauce. They sauce and the noodles can cook alongside each other.
  • Grate the cheese and shred the chicken at this time too…or ask your kids to help! This is a great recipe for them to get involved with.
  • Then layer away. Once all of the ingredients are prepped it’s super easy to throw together.
two slices out of lasagna dish

Can you make lasagna in advance?

Yes! Make up this lasagna casserole before you bake it, then cover and refrigerate until you are ready to bake it. You can do this up to 24 hours in advance. Remove the casserole from the fridge about an hour before baking if possible. This will help take the chill off and allow it to bake evenly.

This lasagna also makes a great freezer meal. It’s best to remove it from the freezer the day before you want to cook it and allow it to defrost in the fridge overnight. Then it won’t overcook in the oven. Freeze for 6-8 weeks.

baked ranch chicken lasagna

You may also love our taco lasagna and beefy Mexican lasagna!

cheesy white lasagna overhead
cheesy white lasagna overhead

Crack Chicken Lasagna

4.65 from 28 votes
Creamy, cheesy Crack Chicken Lasagna! Your family will come running for this easy casserole with ranch seasoning, bacon and rotisserie chicken.
Servings 15
Prep Time 20 minutes
Cook Time 30 minutes


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


  • Boil lasagna noodles according to package directions. Drain and set aside.
  • 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” baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
  • Pour ¾ cup of white 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, remaining 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.



Why did my milk curdle? High temperatures can cause milk to curdle. If you have the stovetop heat up too high, the milk can curdle. Use low heat and mix while you are allowing the mixture to slightly thicken. If the milk curdles slightly during this step or during baking, it’s still safe to eat.
The calories shown are based on the recipe being cut into 15 pieces, with 1 serving being 1 piece of lasagna. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 353kcal | Carbohydrates: 25g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 453mg | Potassium: 325mg | Fiber: 1g | Sugar: 8g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 344mg | Iron: 1mg
Author Julie Clark
Course Main Dish
Cuisine American
Calories 353
Keyword casserole, hotdish

Other Recipes Using Rotisserie Chicken

Whether you have leftover shredded chicken, cubed cooked chicken or are rotisserie chickens, here are some recipes that you’ll LOVE to use that leftover chicken in!

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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  1. 5 stars
    OMGosh, Thank you so much for sharing this amazing easy recipe! I just finished making it and my family loved it 🙂 I look forward to trying many more!!

  2. Hi. This looks so tasty. I’m in the uk and cannot find ranch sachets 😭 only liquid ranch salad dressing. How can I make it work with out the sauce being too runny? Thank you x

    1. I’d use less evaporated milk and replace it with ranch dressing. Maybe start with 1 cup (or 1 1/2 cups)?

    2. Sure it’s not readily available in supermarkets and the like but you can get it on Amazon.

  3. 4 stars
    I made this last month as written and it was good but we felt that it was a bit bland, but I could see that it made a very good base. I made this last night. I halved the recipe. I sauteed one onion, some garlic and 8oz of cremini mushrooms. I added those to the sauce along with some dijon mustard and Worcestershire sauce. I also used rotisserie chicken. I didn’t reduce the amount of the bacon, because, it’s bacon! I used 8oz of spaghetti noodles, mixing all together before putting it in a 11×7 pan. Topped with parmesan cheese, cheddar,mozzarella and French’s friend onions. It was good but still a bit bland. It was better reheated tonight, but when I make it again and I definitely will, I will add more mustard and Worcestershire sauce. Thanks so much Lizzy T for sharing your recipe!

  4. 5 stars
    I just made this tonight and it was delicious. I’m confused though why you boil 12 noodles yet only use 9. I re- watched the video 5 times to make sure I didn’t miss a step.

    1. We boil 12 just in case some break, but yes, you only use 9 so feel free to do that if you’d like

  5. 5 stars
    I think I will try this recipe. But I will add the cooked bacon to the sauce, so that it distributes the bacon flavor throughout verses just on top. Also I will sauté onion with the bacon. Thank you for this yummy looking recipe.

    1. I am going to try this with no bake lasagna. I have actually read that you don’t even need to cook regular lasagna noodles before baking. I think the worst thing that would happen is that you might have to add a little time to the baking.

    2. Just made with no boil noodles and it was delicious! I did increase initial bake time by 10 minutes. Yum!

    3. Excellent! I have no boil noodles too for a crock pot lasagna recipe, didn’t really want to buy more as we don’t make it too often.

  6. 5 stars
    I love this recipe and have made it twice now. But I cannot get my sauce to thicken at all. Even on low heat for the 5mins whisking constantly before adding the cream cheese it’s still very runny. Any suggestions?

    1. It won’t thicken too much on the stove. If you’d like you could try adding a tablespoon of cornstarch to a little bit of the milk before whisking it in to the saucepan. This should thicken it more.

    2. 3 stars
      I had the same problem made it for first time tonight very tasty but the sauce was very thin and I didn’t even use it all and it was still too runny.

    3. I felt my sauce looked too runny as well based on how thick my typical lasagna sauce is. I took about a tablespoon of cornstarch and mixed it with some cold water and drizzled it in slowly then cooked the sauce a bit longer and it ended up with a really nice texture.

    4. 4 stars
      Yes, put it in high heat for about 1 minute (while whisking constantly) until it boils and then drop the heat back to low. I had the same issue and felt like my hand was going to fall off from whisking so much while it wasn’t thickening. I learned the trick tho. Hope this helps

  7. 5 stars
    Made this for my family and it was a big hit. The only change I made was thickening the white sauce with a bit of cornstarch mixed in cold water and added slowly to the sauce which was looking too thin to me. I was trying to mimic the consistency of a marinara sauce. Worked great! Make sure you overlap the pasta a bit to have 4 in each layer rather than 3.

    1. Hmmm…I don’t think there is a good substitute for the cream cheese. But if I think of one I’ll let you know.

  8. 5 stars
    Made this today. Used no boil noodles and added 1 cup chicken broth to the sauce (because of the no boil noodles). Baked covered for 30 minutes and then uncovered for 10 minutes . Turned out great! Very delicious!

  9. 5 stars
    What an amazing recipe! I followed the directions perfectly and I only had to add cracked black pepper to the sauce to give the perfect finish. I cooked my noodles for about half the time the box said to, to allow for the noodles to bake perfectly in the sauces and not over done. Loved this recipe and the husband was thankful for the new recipe too. I also thought about cooking extra lasagna just in case, you never know. Baking time was spot on as well. Thanks

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