Crack Chicken Lasagna Bake

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cream cheese, sour cream, Alfredo sauce, ranch seasoning, garlic powder, and black pepper. Mix until completely smooth.
3. Fold in the shredded chicken and half of the chopped bacon.
4. Spread a thin layer of the chicken mixture onto the bottom of a baking dish.
5. Add a layer of lasagna noodles, then spread more of the chicken mixture over the top, followed by a sprinkle of mozzarella and cheddar.
6. Repeat the layers until all ingredients are used, finishing with mozzarella, cheddar, and the remaining bacon.
7. Bake for 30–35 minutes, or until the top is golden, bubbly, and lightly browned.
8. Allow the lasagna to rest for 10 minutes before slicing. Garnish with parsley, if desired.

Variations

• Add sautéed spinach or broccoli for extra vegetables.
• Use smoked gouda in place of cheddar for deeper flavor.
• Swap Alfredo for a garlic cream sauce if you prefer homemade.
• Layer in thin-sliced cooked mushrooms for added richness.

Tips

• Letting the lasagna rest helps the layers hold together for clean slices.
• Warm the chicken mixture slightly before layering to make spreading easier.
• For an ultra-creamy finish, drizzle ranch dressing or warmed Alfredo over each slice before serving.
• Use no-boil noodles if desired—just add an extra 1/4 cup of Alfredo to ensure they soften fully.