🍗🧀 CRACK CHICKEN LASAGNA
🔥 What’s “crack chicken”?
It’s a combo of chicken + bacon + ranch + cheese that people go crazy over—hence the name. Add it to lasagna and… yeah, it’s next-level.
📝 Ingredients (Serves 8):
For the filling:
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3 cups cooked shredded chicken (rotisserie works great)
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6 strips crispy bacon, chopped
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1 packet (1 oz) ranch seasoning mix
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1 (8 oz) block cream cheese, softened
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1 cup sour cream
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1 ½ cups heavy cream or whole milk
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1 ½ cups shredded mozzarella
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1 cup shredded cheddar
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Salt & pepper, to taste
For the layers:
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9–12 lasagna noodles, cooked and drained (or use no-boil)
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½ cup parmesan cheese, for topping
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Optional garnish: chives, green onions, or more bacon
👨🍳 Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make the sauce/filling:
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In a large skillet over medium heat, stir together cream cheese, sour cream, and heavy cream until smooth.
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Add ranch seasoning, shredded chicken, and bacon.
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Stir in mozzarella and cheddar until melted and combined.
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Taste and season with salt & pepper as needed.
3. Assemble the lasagna:
Layer as follows:
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A thin layer of chicken sauce on the bottom.
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3–4 noodles
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⅓ of the chicken mixture
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Repeat layers until you run out—top with sauce and parmesan.
4. Bake:
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Cover with foil and bake for 25 minutes.
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Uncover and bake an additional 10–15 minutes until bubbling and golden.
5. Let it rest:
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Rest for 10–15 minutes before slicing. (It firms up beautifully as it cools.)
💡 Tips & Variations:
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Spicy version: Add diced jalapeños or a dash of hot sauce to the sauce.
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Low-carb: Replace noodles with zucchini slices or low-carb tortillas.
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Add veggies: Spinach, broccoli, or mushrooms can blend in well.
Would you like a freezer-friendly version or to make it in the slow cooker?
