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Chicken Bacon Ranch Lasagna
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Chicken, bacon, and ranch lasagna - a winning weeknight dinner with layers of delicious flavors.
Ingredients:
  • 1/4 cup butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1/2 cup heavy whipping cream
  • 1 package (8 oz) cream cheese, cubed
  • 1 package (1 oz) ranch salad dressing & seasoning mix
  • 9 uncooked oven-ready lasagna noodles
  • 3 cups chopped deli rotisserie chicken (from 2-lb chicken)
  • 8 slices bacon, crisply cooked, crumbled (1/2 cup)
  • 1/2 cup chopped green onions (about 6 green onions)
  • 3 cups shredded Cheddar-Monterey Jack cheese (12 oz)
  • Bottled ranch dressing, if desired
Instructions:
  • Preheat oven to 375°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a 4-quart saucepan over medium heat, melt butter. Whisk in flour until smooth. Cook and stir for 1 to 2 minutes until mixture is smooth and bubbly.
  • Combine broth and whipping cream in a large glass measuring cup. Slowly incorporate the mixture into a saucepan over medium-high heat, stirring constantly until boiling. Boil and stir for 1 minute, then reduce heat to medium. Add cream cheese and cook until melted, stirring occasionally. Remove from heat and stir in the dressing mix.
  • Begin by smearing half a cup of the sauce across the bottom of your baking dish. Place 3 noodles on top of the sauce. Layer on half of the chicken, one-third of the bacon, 3 tablespoons of green onions, 1 cup of Cheddar-Monterey Jack cheese, and 1 cup of the sauce. Repeat the layers, starting with noodles. Finish by topping with the remaining noodles, sauce, cheese, and bacon.
  • Bake for 30 to 40 minutes until noodles are tender and edges are bubbly. Allow to rest for 10 minutes, then sprinkle with the remaining green onions. Serve with ranch dressing.

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