Last Updated on January 28, 2023
Today, we have an incredibly rich and creamy crack chicken lasagna recipe. It is incredibly easy to make, versatile, and surprisingly quick too!
And the best part is that you only need a couple of basic ingredients! But, you can easily use some leftover crack chicken or pulled chicken too.
Read on to learn how we make this hearty meal in only one hour!
Why We Love Our Crack Chicken Lasagna Recipe
Now, before diving into the many reasons why we love this crack chicken lasagna recipe, let’s talk about what it is.
If you aren’t familiar with crack chicken, it’s a dish made from cream cheese, ranch, bacon, cheddar, and chicken. It is an exceptionally rich, creamy, and super-savory meal.
Today, we incorporate this flavor profile into a lasagna. This lasagna will be super complex in flavor and have loads of texture. It is very easy to make and is even better the next day.
So, why do we love it so much?
Well, first of all, it’s usually our go-to recipe for leftover fried or roasted chicken. Instead of making the old boring pulled chicken mayo sandwich, you can create an entire hearty meal!
Secondly, it is very easy to make. Even more so if you have leftover crack chicken. But, when making it from scratch, you really only need a couple of very basic ingredients.
Next up, it’s a great meal to make and freeze. It keeps well for up to 3 months but can last much longer. And, to thaw it, you can simply reheat it directly in the oven for about 15-20 minutes at 360ºF (180ºC).
You will also see that this recipe is extremely versatile. While the basic ingredients should preferably remain the same, there are tons of room for improv. You can add more spices, vegetables, and fresh herbs, and even substitute a bunch of the ingredients.
And finally, this recipe can also be vegan. yes folkd, 100% vegan! Substitute the chicken with tofu, the bacon with mushrooms, and the fairy products with vegan alternatives.
So, without further or due, let’s take a look at how to make our crack chicken lasagna recipe from scratch.
Natcharm Coconut Milk Evaporated, 12.2 oz
What You Need To Make This Crack Chicken Lasagna Recipe
Ingredients
- 12 lasagna sheets
- 3 cans of evaporated milk
- 5 tablespoons ranch spice mix
- 8 ounces of full-fat cream cheese
- 3-4 cups shredded chicken, cooked
- 1 – 1 1/2 cups mozzarella cheese, grated
- 1 – 1 1/2 cups gouda cheese, grated
- 2 cups diced bacon, cooked
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large pot
- Tongs
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Non-stick cooking spray
- Silicone spatula or off-set spatula
- Aluminum foil
How to make chicken lasagna with crack chicken flavors
Step 1: Boil the lasagna noodles
To start, fill a large pot with water. Bring the water to a rolling boil. Add salt and some vegetable oil.
Then, add the lasagna sheets and cook them according to the package instructions. They will take about 8 minutes.
Once cooked, drain them from the water and place them in ice water. This will stop the cooking process.
Then, remove them from the ice water and drain them. Don’t overlap the sheets or they will stick. Set them aside in a single layer.
Step 2: Make the ranch sauce
Combine the evaporated milk and ranch seasoning in a medium saucepan. Heat the ingredients together over low-medium heat while whisking continuously. Keep heating this base for about 5 minutes or until it starts to thicken.
Next, add the cream cheese and whisk until you have a smooth, uniform sauce. Set it aside.
Step 3: Assemble your crack chicken lasagna recipe
Preheat your oven to 360ºF (180ºC). Line a 9×13-inch baking dish with non-stick cooking spray.
Add about 3/4 cup of your sauce to the bottom of the dish. Spread it evenly. Then, add a layer of cooked lasagna sheets.
Add half of the cooked shredded chicken, bacon, mozzarella, and gouda. Make sure that the ingredients are evenly distributed. Then, cover them with about 1 cup of sauce.
Repeat the layering process: add pasta sheets, the remaining chicken and bacon, and half of the remaining cheese.
To finish the layers, add the final layer of lasagna sheets. Then, top it with the remaining white sauce and cheese.
Step 4: Bake the lasagna
This lasagna doesn’t bake very long. Place it in the oven and baked it covered for about 20 minutes.
Remove the layer of foil and bake it for another 10 minutes or until the cheese is bubbly and brown.
Step 5: Rest the lasagna
You must rest the lasagna before serving it. If you don’t it will create a soggy mess.
Once it has been baked, remove it from the oven and leave it to rest for about 10-15 minutes. Only then can you cut into it and serve it warm.
Expert Tips And Tricks
- While the lasagna sheets are boiling, make sure they don’t stick to each other. Even after you allow them to dry a bit, ensure that they are separated completely. Detaching these pasta sheets from each other is a nightmare!
- Many people ask us “can you use cream cheese in lasagna?” and the answer is yes. But, you have to stabilize it to prevent it from separating. This is why we use evaporated milk. The cream cheese just adds richness and creaminess.
- As we have mentioned, you can make a vegan crack chicken lasagna recipe. Virtually every ingredient is substituted for a vegan alternative. Luckily, there are hundreds of readily available options. You can use evaporated coconut milk, extra-firm tofu, vegan gouda and cheddar, and vegan cream cheese. Check out these links for some amazing options that are also quite affordable!
Preparations Times And Servings
| Preparation Time | Baking Time | Servings |
| 30 minutes | 30-40 minutes | 6 |
Final Thoughts About Our Crack Chicken Lasagna Recipe
This crack chicken lasagna recipe is truly an exceptionally hearty and rich meal to make. It is packed with delicious flavors and doesn’t take nearly as long as traditional lasagna.
Let us know what you think about it in the comments below. And don’t forget to check out some of our other amazing recipes!
Easy & Super Hearty Crack Chicken Lasagna Recipe In 1 Hour
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large Pot
- Tongs
- Medium saucepan
- Whisk
- 9x13-inch baking dish
- Non-stick cooking spray
- Silicone spatula or off-set spatula
- Aluminum foil
Ingredients
- 12 lasagna sheets
- 3 cans of evaporated milk
- 5 tablespoons ranch spice mix
- 8 ounces of full-fat cream cheese
- 3-4 cups shredded chicken, cooked
- 1 - 1 1/2 cups mozzarella cheese, grated
- 1 - 1 1/2 cups gouda cheese, grated
- 2 cups diced bacon, grated
Instructions
- Boil the lasagna noodlesTo start, fill a large pot with water. Bring the water to a rolling boil. Add salt and some vegetable oil.Then, add the lasagna sheets and cook them according to the package instructions. They will take about 8 minutes.Once cooked, drain them from the water and place them in ice water. This will stop the cooking process.Then, remove them from the ice water and drain them. Don't overlap the sheets or they will stick. Set them aside in a single layer.12 lasagna sheets
- Make the ranch sauceCombine the evaporated milk and ranch seasoning in a medium saucepan. Heat the ingredients together over low-medium heat while whisking continuously. Keep heating this base for about 5 minutes or until it starts to thicken.Next, add the cream cheese and whisk until you have a smooth, uniform sauce. Set it aside.3 cans of evaporated milk, 5 tablespoons ranch spice mix, 8 ounces of full-fat cream cheese
- Assemble your crack chicken lasagna recipePreheat your oven to 360ºF (180ºC). Line a 9x13-inch baking dish with non-stick cooking spray.Add about 3/4 cup of your sauce to the bottom of the dish. Spread it evenly. Then, add a layer of cooked lasagna sheets.Add half of the cooked shredded chicken, bacon, mozzarella, and gouda. Make sure that the ingredients are evenly distributed. Then, cover them with about 1 cup of sauce.Repeat the layering process: add pasta sheets, the remaining chicken and bacon, and half of the remaining cheese.To finish the layers, add the final layer of lasagna sheets. Then, top it with the remaining white sauce and cheese.3-4 cups shredded chicken, cooked, 1 - 1 1/2 cups mozzarella cheese, grated, 2 cups diced bacon, grated, 1 - 1 1/2 cups gouda cheese, grated
- Bake the lasagnaThis lasagna doesn't bake very long. Place it in the oven and baked it covered for about 20 minutes.Remove the layer of foil and bake it for another 10 minutes or until the cheese is bubbly and brown.
- Rest the lasagnaYou must rest the lasagna before serving it. If you don't it will create a soggy mess.Once it has been baked, remove it from the oven and leave it to rest for about 10-15 minutes. Only then can you cut into it and serve it warm.
Notes
Lindy is an experienced chef with a passion for creating delicious and unique dishes. She has worked in some of the most renowned kitchens in the country, honing her skills in both traditional and modern cuisine. With an innate ability to create beautiful and flavorful dishes, Lindy loves to explore new ingredients, techniques, and flavors. She loves to experiment with different flavors, textures, and cooking styles to make her dishes as interesting as possible. Lindy‘s dishes are always a hit, as her focus on freshness, quality, and presentation always shines through.
