Crack Chicken Lasagna

INGREDIENTS:

Serves 8–10

For the Filling:

1 lb ground chicken or shredded rotisserie chicken
8 slices bacon , cooked crisp and crumbled
1 cup cream cheese , softened
1 cup sour cream
1 packet ranch seasoning (or homemade mix: dried parsley, dill, garlic powder, onion powder, salt, pepper)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

For the Lasagna:

9 lasagna noodles (oven-ready or boiled)
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese (for layering)
½ cup grated Parmesan cheese (optional, for topping)

DIRECTIONS:

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C) . Grease a 9×13-inch baking dish.

Step 2: Make the Crack Chicken Filling

In a large bowl, combine cooked chicken, crumbled bacon, cream cheese, sour cream, ranch seasoning, cheddar, and mozzarella. Mix until smooth and creamy.

Step 3: Assemble the Lasagna

Spread ½ cup marinara sauce on the bottom of the baking dish.

Layer 3 lasagna noodles over the sauce.
Spread ⅓ of the crack chicken mixture evenly over the noodles. Top with ½ cup marinara sauce and ½ cup shredded mozzarella .
Repeat layers twice more: noodles, chicken mixture, marinara, and mozzarella.
Finish with a final layer of noodles, remaining marinara, and a generous sprinkle of mozzarella and Parmesan.

Step 4: Bake

Cover with foil and bake for 25 minutes .
Remove foil and bake for an additional 10–15 minutes , until bubbly and golden on top.

Step 5: Cool & Serve

Let rest for 5–10 minutes before slicing. Garnish with extra bacon bits or chopped parsley if desired.