Crack Chicken Lasagna

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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
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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. You can also make and use the best roasted chicken recipe ever!
  • 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

4.59 from 242 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 year ago

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!

Maui Mermaid
3 years ago

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… Read more »

Teresa L
3 years ago

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 year ago

5 stars
This recipe was amazing and my husband said it was definitely a keeper. The only problem I had was I stirred the evaporated milk with the ranch seasoning for about 10 minutes and I still don’t know that I got it thick enough. Maybe I had it too low. Otherwise though, it turned out wonderful. I think my sauce just needed to be a little thicker.

Leslie Stansfield.
1 year ago

5 stars
Very easy and delicious. I like the white sauce. Tomato sauce gives me heartburn. Nice change of pace.

2 years ago

Can I use heavy cream instead of evaporated milk?

Jen W
2 years ago

5 stars
Made this with sautéed white onion, mushrooms and spinach. Delicious. Love it.

Sandy G
2 years ago

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.

3 years ago

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!!

1 year ago

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

1 year ago

5 stars
Delicious. This recipe is a keeper. Very easy and a
favorite. Thank you for sharing it.

2 years ago

This was good . Everybody went back for seconds.

2 years ago

What can I use instead of cream cheese?? We don’t like it!! Thanks

2 years ago

Can you use just regular 2%milk?

2 years ago

4 stars
This was very good! Easier and quicker than a traditional lasagna, and a nice twist! Would totally make again.