Why You’ll Love This Recipe
- Rich and Creamy: The combination of evaporated milk, cream cheese, and ranch seasoning creates an indulgent sauce.
- Cheesy Goodness: Every bite is loaded with melty mozzarella and sharp cheddar cheese.
- Easy Prep: Using a rotisserie chicken saves time while still delivering amazing flavor.
- Make-Ahead Friendly: Prepare ahead, refrigerate, and bake when ready.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- One rotisserie chicken (shredded)
- Lasagna noodles
- Cream cheese
- Two packets of ranch seasoning
- Three cans of evaporated milk
- Mozzarella cheese
- Cheddar cheese
- Cooked beef bits
Directions
- Preheat your oven to 350°F.
- Cook and drain lasagna noodles, then set aside.
- In a skillet, cook the beef until browned and set aside.
- In a medium saucepan, combine the three cans of evaporated milk with the ranch seasoning packets. Whisk the mixture for about 5 minutes.
- Add cubed cream cheese to the saucepan, stirring constantly until the mixture comes to a boil. Remove from heat and stir in the shredded chicken.
- In a 9×13 pan, spread a thin layer of the chicken sauce mixture. Add a layer of lasagna noodles, followed by more chicken sauce, mozzarella, and cheddar cheese. Repeat the layers until all the noodles are used.
- For the final layer, top with cheese and the cooked beef bits.
- Cover the dish with foil and bake at 350°F for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbling.
- Let the lasagna rest for at least 10 minutes before serving.
Servings and Timing
- Servings: 8-10
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Vegetarian Version: Swap the chicken and beef for sautéed mushrooms, spinach, or zucchini.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños to the sauce for a kick of heat.
- Gluten-Free: Use gluten-free lasagna noodles and ensure the ranch seasoning is gluten-free.
- Different Cheeses: Experiment with smoked gouda, parmesan, or provolone for a unique flavor.
Storage/Reheating
- Refrigerator: Store leftover lasagna in an airtight container for up to 4 days.
- Freezer: Wrap individual portions tightly in plastic wrap and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the oven at 350°F for 15-20 minutes or microwave individual portions until heated through.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely. Boil, bake, or sauté chicken breasts or thighs, then shred them before adding to the recipe.
Can I make this lasagna ahead of time?
Yes, you can assemble it the night before, cover it tightly, and refrigerate until you’re ready to bake.
How do I keep the lasagna from becoming dry?
Be sure to use enough sauce between the layers and cover the dish with foil during the initial baking time.
Can I use a different type of pasta?
You can substitute lasagna noodles with no-boil noodles or even penne for a casserole-style dish.
What’s the best way to shred cheese?
Freshly shredded cheese melts better than pre-shredded, so use a box grater or food processor for best results.
Can I use low-fat cream cheese?
Yes, but the sauce may be slightly less rich and creamy.
Can I add vegetables to this recipe?
Definitely. Try adding spinach, zucchini, or mushrooms to the layers for extra nutrition.
How do I prevent the lasagna from sticking to the foil?
Spray the underside of the foil with nonstick spray before covering the dish.
Is this recipe spicy?
Not at all. It has a creamy, savory flavor, but you can add spice if desired.
What sides pair well with chicken lasagna?
Serve with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.
Conclusion
This creamy cheesy chicken lasagna is pure comfort food at its finest. With its hearty layers of tender chicken, flavorful sauce, and gooey cheese, it’s perfect for any gathering or weeknight meal. Whether you’re serving it fresh from the oven or reheating leftovers, this dish is guaranteed to satisfy!
Creamy Cheesy Chicken Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
Description
Creamy Cheesy Chicken Lasagna combines layers of tender shredded chicken, a rich ranch and cream cheese sauce, and gooey mozzarella and cheddar cheese for the ultimate comfort food. Perfect for family dinners or special occasions, this easy recipe is a guaranteed crowd-pleaser.
Ingredients
- 1 rotisserie chicken, shredded
- 12 lasagna noodles, cooked and drained
- 8 oz cream cheese, cubed
- 2 packets ranch seasoning
- 3 cans evaporated milk
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
- 1 cup cooked beef bits
Instructions
- Preheat oven to 350°F (175°C).
- Cook lasagna noodles according to package instructions, drain, and set aside.
- In a skillet, cook the beef until browned and set aside.
- In a medium saucepan, whisk together evaporated milk and ranch seasoning over medium heat for about 5 minutes.
- Add cream cheese cubes to the saucepan, stirring constantly until the mixture boils. Remove from heat and stir in the shredded chicken.
- Spread a thin layer of the chicken sauce mixture at the bottom of a 9×13-inch baking dish.
- Layer with lasagna noodles, chicken sauce, mozzarella, and cheddar cheese. Repeat layers until all noodles are used.
- For the final layer, top with cheese and cooked beef bits.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbling.
- Let the lasagna rest for 10 minutes before serving.
Notes
- For a gluten-free version, substitute lasagna noodles with gluten-free noodles and ensure the ranch seasoning is gluten-free.
- Add red pepper flakes or jalapeños to the sauce for a spicy kick.
- Freshly shredded cheese melts better than pre-shredded.
- To prevent sticking, spray foil with nonstick spray before covering.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
