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

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

4.57 from 153 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

Ingredients
 

  • 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

Instructions
 

  • 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.

Video

Notes

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.**

Nutrition

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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Tina
2 years ago

I love to get your emails. It’s like opening a present each time. I’m loving them. Thanks

Candace minhinnick
2 years ago

If I double the sauce would it b too runny

Mercedes
2 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!!

Marynes
2 years ago

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

Maui Mermaid
2 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
2 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.

Cindi
2 years ago

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.

Gabrielle Dorman
2 years ago

5 stars
I made this last night and it was so delicious! Definitely making this again!!

Kim
2 years ago

Can I use the no boil noodles in this recipe?

Amanda
1 year ago

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?

Heather
1 year ago

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

Lisa
1 year ago

Can you use just regular 2%milk?

Sandy G
1 year 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.

Jen W
1 year ago

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

ERICA G
1 year ago

Can I use heavy cream instead of evaporated milk?