Julie Clark
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Chicken Bacon Lasagna
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Creamy, cheesy Chicken Bacon Lasagna! Your whole 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 Chicken Bacon Lasagna. It’s a unique twist on classic lasagna and is the ultimate comfort food.
When you combine the flavors of this chicken bacon ranch lasagna, it is typically called “Crack Chicken”. Whether it is crack chicken sandwiches, or our crack chicken pasta bake, this flavor combo is one my kids and their friends always request. Another great way to creamy ranch chicken is in this white lasagna recipe.
Why You’ll Love This Chicken Bacon Lasagna:
This new 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 chicken bacon lasagna up in the morning and heat it through when you’re ready to serve.
What readers are saying:
Greg says, “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!” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Jen says, “Made this with sautéed white onion, mushrooms and chopped spinach. Delicious. Love it.” ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
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 chicken bacon lasagna the best flavor.
- Ranch seasoning. We use two packets for the ultimate flavor.
- 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.
- 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 our roasted chicken recipe, then chop the tender chicken into small pieces.
- Chopped Bacon. Sprinkle the top of the casserole with cooked, chopped bacon. Or you can add bacon to on top of each cheese layer.
✨ See the recipe card for the full ingredient list and instructions. ✨
Make Ahead Instructions
Yes! Make up this chicken bacon lasagna 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.
You may also love our taco lasagna and beefy Mexican lasagna.
Chicken Bacon Lasagna
Creamy, cheesy Chicken Bacon Lasagna! Your whole 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 lasagna noodles
- 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 crispy bacon
- chopped green onions or fresh parsley for garnishing
Instructions
- Boil lasagna noodles in a large pot over medium heat until the noodles are al dente. Follow the package directions.
- 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” casserole dish with cooking spray. Preheat the oven to 350º Fahrenheit.
- Pour ¾ cup of creamy ranch 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, the rest or the cream 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
- Use any shredded chicken, such as chicken breast or chicken thighs.
- This is a great recipe to use up leftover chicken.
- Want to add more flavor? Try black pepper, garlic powder, Italian seasoning or even a sprinkle of freshly grated parmesan cheese.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the lasagna being cut into 15 pieces, with 1 serving being 1 slice 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
Try one of our other favorite pasta dishes such as lasagna roll ups, traditional lasagna, or fettuccini with our creamy alfredo sauce.
Can I use heavy cream instead of evaporated milk?
Made this with sautéed white onion, mushrooms and spinach. Delicious. Love it.
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.
Can you use just regular 2%milk?
This was very good! Easier and quicker than a traditional lasagna, and a nice twist! Would totally make again.
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?
Can I use the no boil noodles in this recipe?
I made this last night and it was so delicious! Definitely making this again!!
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.
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.
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 »
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
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!!
If I double the sauce would it b too runny
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