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nameChicken Bacon Ranch Lasagna
descriptionI think I like this version better than the original...
urlhttps://12tomatoes.com/chicken-bacon-ranch-lasagna
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Ingredients
  • 12 sheets lasagna
  • 3 cans evaporated milk (12 ounces each)
  • 2 packets ranch seasoning mix
  • 8 ounces cream cheese, cubed
  • 3 cups chopped cooked chicken
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded colby jack cheese
  • 3 ounces chopped bacon bits
  • Chopped green onions or fresh parsley for garnishing
Preparation
  1. Preheat over to 350° and spray a 9x13 baking dish with cooking spray. Set aside.
  2. Boil lasagna noodles according to package directions. Drain and set aside.
  3. In a saucepan, heat evaporated milk and ranch seasoning on low. Whisk constantly, and heat for 5 minutes until the mixture starts to thicken.
  4. Add the cream cheese cubes and mix until smooth.
To assemble:
  1. Pour 3/4 cup of the ranch/cheese sauce in the bottom of the baking pan, and place a layer of cooked pasta over the sauce.
  2. Sprinkle half of the chicken over the pasta, and top with 1/3 cup of each cheese. Drizzle 1 cup of sauce over the cheese.
  3. Repeat layers: pasta, remaining chicken, 1/3 cup of each cheese, 1 cup of sauce.
  4. Last layer: pasta, remaining sauce, top with remaining cheese and chopped bacon.
  5. Cover and bake for 20 minutes. Then uncover and bake another 10 minutes or until bubbly and heated through. Sprinkle with green onions or parsley if desired.
I think I like this version better than the original...
Course: Dinner

Recipe adapted from A Taste of Lizzy T.

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Chicken Bacon Ranch Lasagna

A delicious twist on an Italian classic!

Chicken Bacon Ranch Lasagna

4.2 from 26 votes
Cuisine: American
Servings: Serves 12-15
Author: Jessica Griggs
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 12 sheets lasagna
  • 3 cans evaporated milk (12 ounces each)
  • 2 packets ranch seasoning mix
  • 8 ounces cream cheese, cubed
  • 3 cups chopped cooked chicken
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded colby jack cheese
  • 3 ounces chopped bacon bits
  • Chopped green onions or fresh parsley for garnishing

Preparation

  1. Preheat over to 350° and spray a 9x13 baking dish with cooking spray. Set aside.
  2. Boil lasagna noodles according to package directions. Drain and set aside.
  3. In a saucepan, heat evaporated milk and ranch seasoning on low. Whisk constantly, and heat for 5 minutes until the mixture starts to thicken.
  4. Add the cream cheese cubes and mix until smooth.

To assemble:

  1. Pour 3/4 cup of the ranch/cheese sauce in the bottom of the baking pan, and place a layer of cooked pasta over the sauce.
  2. Sprinkle half of the chicken over the pasta, and top with 1/3 cup of each cheese. Drizzle 1 cup of sauce over the cheese.
  3. Repeat layers: pasta, remaining chicken, 1/3 cup of each cheese, 1 cup of sauce.
  4. Last layer: pasta, remaining sauce, top with remaining cheese and chopped bacon.
  5. Cover and bake for 20 minutes. Then uncover and bake another 10 minutes or until bubbly and heated through. Sprinkle with green onions or parsley if desired.