Chicken Lasagna
This Chicken Lasagna is layered with tender noodles, shredded chicken, artichokes, sun dried tomatoes and ranch flavoring. A tasty twist on traditional lasagna.
Prep Time30 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Chicken, Lasagna
Servings: 12
Calories: 461.73kcal
Author: Elise Donovan
- 3 cups chicken cooked and shredded (see tips above)
- 3/4 pound bacon cooked and crumbled
- 2 1/2 cups mozzarella cheese grated, divided
- 1/2 cups parmesan cheese grated
- 14 ounces artichoke hearts drained and chopped
- 1/2 cup sun-dried tomatoes I use oil-packed, chopped
- 16 ounces low-fat cream cheese softened
- 1 1/2 cup whole milk
- 3 tablespoons Hidden Valley Ranch dressing mix (1 envelope, unprepared)
- 9 lasagna noodles (cooked according to package directions)
Heat oven to 350 degrees. Cook lasagna noodles as directed on package.
In bowl combine chicken, bacon, 1 cup mozzarella cheese, parmesan cheese, artichokes and sun-dried tomatoes.
In separate bowl, whisk together cream cheese, milk and dry ranch envelope until smooth.
Pour half of the cream cheese mixture over the chicken mixture and stir until coated.
Pour the other half of the cream cheese mixture in the bottom of a 9x13 inch pan sprayed with cooking spray.
Begin layering 3 lasagna noodles, 1/3 of chicken mixture and 1/2 cups mozzarella cheese.
Repeat 2 more times. You should have 3 layers total.
Cover with aluminum foil and bake for 25-30 minutes or until heated through. Remove foil and bake another 5-7 minutes uncovered.
Let sit 5 minutes before serving. Optional: sprinkle with a little parsley.
- Store leftovers in an airtight container the fridge for up to 5 days. To reheat, cut into individual portions and microwave or place in a baking dish and cover with foil. Reheat at 350-degrees F for 30 minutes or until cooked through.
- To make this more of an Alfredo-style lasagna, swap out the creamy ranch sauce for Alfredo sauce.
- To give your lasagna an extra kick, I love using a thick, sliced peppered bacon. It tastes best using freshly cooked bacon, but you can use precooked bacon pieces if you're pressed for time, or use turkey bacon. All are delicious options!
Calories: 461.73kcal | Carbohydrates: 27.27g | Protein: 20.25g | Fat: 29.62g | Saturated Fat: 12.43g | Cholesterol: 73.1mg | Sodium: 1018.31mg | Potassium: 434.14mg | Fiber: 1.9g | Sugar: 6.37g | Vitamin A: 840.38IU | Vitamin C: 8.96mg | Calcium: 270.81mg | Iron: 1.37mg