Crack Chicken Lasagna
Crack Chicken Lasagna blends the beloved "crack chicken" flavors—cream cheese, ranch seasoning, and bacon—with classic lasagna layers. Featuring tender chicken thighs and crispy bacon, it delivers a rich, creamy texture baked to perfection in two hours.
Servings 4 people
Ingredients
- 2 Garlic Cloves
- 1 Red Onion
- 1 bunch Scallions
- 1 bunch Parsley
- 4 cups Whole Milk
- 16 oz Sharp Cheddar Cheese
- 8 oz Mozzarella Cheese
- 8 oz Cream Cheese
- 4 tbsp Butter
- 12 Lasagna Noodles
- 1/4 cup Parmesan Cheese
- 4 tbsp Flour
- 1 tbsp Dijon Mustard
- 8 Boneless Chicken Thighs
- 8 slices Bacon
- 1/4 cup Ranch Seasoning
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
Instructions
- In a mixing bowl, combine 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika.
- Add 8 boneless chicken thighs to the bowl, drizzle with approximately 4 tablespoons of olive oil and 1 tablespoon of vinegar.
- Mix thoroughly to ensure the chicken is evenly coated with the seasoning. Let it sit for at least 10 minutes to absorb the flavors.
- Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 4 minutes on each side until they develop a golden-brown crust and are fully cooked through.
- Remove the cooked chicken from the skillet and let it cool slightly. Using a stand mixer or hand mixer, shred the chicken until it reaches your desired consistency. Set aside.
- Bring a large pot of salted water to a boil. Add 12 lasagna noodles and cook according to package instructions until al dente. Drain and rinse with cool water to prevent sticking. Lay the noodles flat to cool.
- Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup. Arrange 8 slices of bacon in a single layer on the baking sheet. Bake for 15 minutes or until crispy. Remove from the oven, let cool, then crumble or chop into small pieces.
- In a saucepan, melt 4 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and 1/2 diced red onion. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Sprinkle in 4 tablespoons of flour, stirring continuously to form a smooth paste. Cook for 1-2 minutes to eliminate the raw flour taste. Stir in 1 tablespoon of Dijon mustard.
- Gradually whisk in 4 cups of whole milk, ensuring there are no lumps. Add 1/4 cup of ranch seasoning and 1 tablespoon of chicken bouillon seasoning (optional). Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Lower the heat and stir in 8 oz of cream cheese until melted and smooth. Add 16 oz of sharp cheddar cheese and 8 oz of mozzarella cheese, stirring until fully melted and the sauce is creamy. Season with additional salt and pepper to taste.
- Grease a large baking dish. Spread a thin layer of the cheese sauce on the bottom. Place three lasagna noodles over the sauce. Spread half of the shredded chicken and crumbled bacon evenly over the noodles.
- Spoon another layer of cheese sauce over the chicken and bacon. Sprinkle a portion of the shredded sharp cheddar and mozzarella cheese on top.
- Add another layer of three lasagna noodles, followed by the remaining shredded chicken and bacon. Top with the final three lasagna noodles.
- Pour the remaining cheese sauce over the top layer of noodles. Sprinkle 1/4 cup of grated Parmesan cheese and additional mozzarella cheese as desired.
- Preheat your oven to 375°F (190°C) if not already done.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Allow the lasagna to rest for about 10 minutes before serving to set the layers and make slicing easier.
- Sprinkle chopped scallions and parsley over the top for added flavor and a pop of color.
- Cut into portions and serve warm. Enjoy your delicious Crack Chicken Lasagna!