Ingredients
🍗 1 rotisserie chicken
🍝 Lasagna noodles
🧀 Cream cheese
🌿 2 packets of ranch seasoning
🥛 3 cans of evaporated milk
🧀 Mozzarella cheese
🧀 Cheddar cheese
🥓 Bacon (not pictured)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the lasagna noodles according to package instructions, drain, and set aside.
3. Cook the bacon until crispy, then set aside.
4. In a saucepan, combine the three cans of evaporated milk with the two packets of ranch seasoning. Whisk continuously for about 5 minutes.
5. Cube the cream cheese and add it to the saucepan. Stir the mixture until it boils, then remove from heat.
6. Shred the rotisserie chicken and stir it into the sauce.
7. In a 9×13-inch baking dish, start by layering some of the sauce and chicken mixture, then place a layer of noodles, followed by more sauce/chicken mixture and a generous sprinkling of mozzarella and cheddar cheese.
8. Repeat these layers until all noodles are used. For the final layer, top with cheese and bacon bits.
9. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
10. Let the lasagna sit for at least 10 minutes before serving.
Enjoy your delicious creamy cheesy chicken lasagna!