Lasagna on a whole other level.

Crack Chicken Lasagna

The first time I ever tried crack dip, I wondered if it got the name because the flavor was so addictive. The combo of cream cheese and cheddar with bacon, green onions, and ranch seasoning was so good, I would eat it on pretty much anything.

Well, it turns out, this stuff really is habit-forming. Pretty soon, I was making a whole meal out of it with my Creamy Crockpot Crack Chicken. And once I’d tried that, I just couldn’t stop there. I had to go on and take it to the next level with Crack Chicken Lasagna.

This dish starts out with a complete, cooked batch of crack chicken. Fortunately, it’s made in the Crockpot, so you can just set that up in the morning. Next, thin it with some evaporated milk and cream of chicken soup, which makes a nice “sauce” for your lasagna. Then layer the mixture in a pan with cooked lasagna noodles and a blend of cheddar and mozzarella cheeses, top it with bacon and green onions, and bake.

Now, I’ll admit this recipe isn’t exactly quick and easy. But oh man, it is so worth the trouble. I have no regrets at all.

Can I make the crack chicken the day before and store it in the fridge?

Yes, but if it’s chilled, you’ll want to add an extra 10 or 15 minutes to the initial cooking time. If the chicken isn’t still warm from the Crockpot, it takes a little longer to get it heated through. Here is the recipe for Crack Chicken.

Can I just buy shredded or grated cheese instead of grating it by hand?

The recipe will work that way, but I find the pre-shredded cheese doesn’t melt quite as well as freshly grated block cheese. To me, it’s worth the extra trouble to grate my own. You can do it while the lasagna noodles are cooking, so it doesn’t take any extra time.

How about pre-packaged bacon bits? Can I use those?

Yes, but only if they’re real cooked crumbled bacon. Soy “fakin’ bacon” bits just will not work in this dish — it’s got to be the real thing.

I don’t have a covered casserole dish. Can I cover the casserole with aluminum foil instead?

Yes, but you have to take precautions to keep the cheese topping from sticking to the foil. Either “tent” the foil (crease it lengthwise) so it doesn’t touch the top of the casserole or spray it with nonstick cooking spray so it won’t stick.

How to make Crack Chicken Lasagna

Preheat oven to 350℉. Cook lasagna noodles according to package directions. When finished cooking, rinse with cold water and drain.
While lasagna is cooking, in a large bowl, mix crack chicken, cream of chicken soup, and evaporated milk.
In a separate bowl, mix mozzarella and cheddar cheeses.
In a 9×13 pan that has been lightly sprayed with cooking oil, layer ingredients in the following order: ¼ of the crack chicken mixture, ¾ cup cheese, 3 lasagna noodles.
Repeat two more times and top with the remaining ¼ crack chicken. Spread the remaining cheese over the top and sprinkle with bacon and green onions.
Cover cook at 350℉ for 35 minutes or until knife inserted in the center of the pan comes out warm. Uncover and cook for an additional 10 minutes until cheese is bubbling on the sides. Let stand 10 minutes before serving.

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5 from 1 vote

Crack Chicken Lasagna

This Crack Chicken Lasagna take your standard lasagna up to a whole new level. The creamy chicken is layered with cheese, pasta, more cheese and bacon!

Prep Time: 20

Cook Time: 40

Serves:

Calories:604

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Ingredients

1 batch crack chicken - approximately 6-8 cups https://www.familyfreshmeals.com/2020/01/creamy-crockpot-crack-chicken.html
10.5 ounce can cream of chicken soup
1 cup evaporated milk
9 lasagna noodles
2 ½ cups mozzarella cheese grated
1 cup cheddar cheese grated
¼ cup cooked crumbled bacon
3 green onions sliced

Instructions

Preheat oven to 350℉.
Cook lasagna noodles according to package directions. When finished cooking, rinse with cold water and drain.
While lasagna is cooking, in a large bowl, mix crack chicken, cream of chicken soup, and evaporated milk.
In a separate bowl, mix mozzarella and cheddar cheeses.
In a 9x13 pan that has been lightly sprayed with cooking oil, layer ingredients in the following order: ¼ of the crack chicken mixture, ¾ cup cheese, 3 lasagna noodles. Repeat two more times and top with the remaining ¼ crack chicken. Spread the remaining cheese over the top and sprinkle with bacon and green onions.
Cover cook at 350℉ for 35 minutes or until knife inserted in the center of the pan comes out warm. Uncover and cook for an additional 10 minutes until cheese is bubbling on the sides. Let stand 10 minutes before serving.

Video

Recipe Notes:

1. When covering the casserole with aluminum foil, be sure to tent it (crease the foil lengthwise so it does not touch the top of the casserole) or spray it with nonstick spray to avoid the cheese sticking to the foil. I used a casserole dish with a lid, so I didn’t have to worry about this.

2. The cooking time for the recipe involved using warm crack chicken. If using crack chicken straight from the fridge, add 10-15 minutes to the first cooking time.

3. I used packaged real cooked crumbled bacon to save time.

4. I prefer to grate my own cheese rather than buying grated cheese as the block cheese melts better.

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Nutrition Information:

Calories: 604kcal (30%)Carbohydrates: 103g (34%)Protein: 52g (104%)Fat: 28g (43%)Saturated Fat: 8g (40%)Cholesterol: 45mg (15%)Sodium: 547mg (23%)Potassium: 399mg (11%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 507IU (10%)Vitamin C: 1mg (1%)Calcium: 329mg (33%)Iron: 1mg (6%)

Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Dinner

Cuisine:chicken, Italian, pasta

Keyword:Crack Chicken Lasagna

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