Chicken with Bacon Lasagna

Course: Dinner, Main Courses

Cuisine: American

Prep Time: 30

Cook Time: 40

Resting time: 10

Total Time: 1 20

Servings:

Calories: 536.9kcal

Creamy chicken, crispy bacon, ranch-seasoned cream cheese, and plenty of mozzarella and cheddar make this Chicken with Bacon Lasagna an irresistible comfort-food casserole. It's an easy family dinner that's rich, hearty, and packed with flavor.

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US Customary - Metric

Ingredients

3 cups chicken cooked shredded
8 oz cream cheese softened
1 cup ranch dressing
9 Lasagna noodles cooked and drained
1 ½ cups crumbled bacon
2 cups mozzarella cheese shredded
1 cup cheddar cheese shredded
1 ½ cups milk
1 tablespoon butter
1 tablespoon flour all-purpose
1 teaspoon garlic powder
To taste fresh parsley for garnish, Optional

Instructions

Prepare the Chicken Mixture

Preheat the oven to 375°F. Grease a 9 × 13-inch baking dish.
In a large bowl, beat the softened cream cheese and ranch dressing together until smooth.
Stir in the shredded chicken and ¾ cup of the crumbled bacon. Mix until well combined.

Make the Cheese Sauce

Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for about 1 minute.
Gradually whisk in the milk. Continue cooking and stirring until the sauce thickens.
Remove from the heat and stir in the garlic powder, 1 cup of the mozzarella cheese, and ½ cup of the cheddar cheese. Stir until the cheese is melted and the sauce is smooth.

Assemble the Lasagna

Spread a small amount of cheese sauce over the bottom of the prepared baking dish.
Arrange 3 cooked lasagna noodles over the sauce.
Spread half of the chicken mixture evenly over the noodles.
Spoon about one-third of the remaining cheese sauce over the chicken mixture.
Repeat with another 3 noodles, the remaining chicken mixture, and another one-third of the cheese sauce.
Finish with the remaining 3 noodles and the remaining cheese sauce.
Sprinkle the remaining ¾ cup bacon, 1 cup mozzarella, and ½ cup cheddar evenly over the top.

Bake

Cover the dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–20 minutes, or until the lasagna is hot and bubbly and the cheese is melted and golden.
Remove from the oven and let rest for 10–15 minutes before slicing.
Garnish with fresh parsley, if desired, and serve.

Notes

Pan size: If adjusting the number of servings, you may need to use a different-sized baking dish. The goal is to maintain three layers of noodles.

Shortcut: Rotisserie chicken is an excellent time-saving option. Remove the skin and bones, then shred the meat before adding it to the recipe.

Add some heat: For a little extra kick, stir in chopped green onions or a few dashes of your favorite hot sauce with the chicken mixture.

Make ahead: This lasagna can be assembled ahead of time and refrigerated until ready to bake. If baking directly from the refrigerator, allow additional time for the center to heat through.

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