Crack Chicken Bacon Lasagna
15 sheets lasagna noodles
3 (12 oz.) cans Evaporated milk
1 (1 oz. pkg.) ranch seasoning mix
8 oz. cream cheese, cubed
3 cups chopped cooked chicken (3 boneless chicken breasts, thighs or both)
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded sharp cheddar cheese
7 slices of bacon, cooked crisp and crumbled
Chopped green onions (for garnish, optional)
Cook noodles according to package directions. Drain and set aside layed out on parchment paper that you’ve sprayed with cooking spray so the noodles don’t stick.
In a medium sauce pan, heat the evaporated milk and ranch seasoning over medium-low heat. Whisk constantly, and heat until the mixed begins to thicken, about 10-15 minutes. Once thickened, add the cream cheese cubes and mix until cheese cubes melt and mixture is smooth.
Spray a 9 x 13” baking dish with cooking spray. Preheat oven to 350-degrees F.
Pour ¾ cup of white sauce in the bottom of baking dish. Layer 5 noodles, overlapping as necessary. Sprinkle half of the chicken over sauce. Top with ½ cup each mozzarella and cheddar cheese and some of the crumbled bacon. Drizzle evenly with 1 cup white sauce over the cheese and bacon. Repeat layers, pasta, remaining chicken, ½ cup of each cheese, bacon and 1 cup of sauce. Add the last layer of noodles, remaining sauce and top with the remaining cheese and bacon.
Cover with foil and bake for 20 minutes. Then uncover and bake another 10 minutes or until bubbly and heated through.
Remove from oven and allow to rest 10 minutes before serving. Garnish with chopped green onions.
