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Chicken Bacon Ranch Lasagna

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Chicken Bacon Ranch Lasagna
  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 12
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Chicken. Bacon. Ranch. Need we say more? Layers on layers of your favorite flavors make this spin on lasagna a sure bet to win the title of weeknight dinner champion.
By Betty Crocker Kitchens
Updated Jul 25, 2017

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 4-quart saucepan, melt butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
  • 3
    In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in dressing mix.
  • 4
    Spread 1/2 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of the chicken, one-third of the bacon, 3 tablespoons of the green onions, 1 cup of the Cheddar-Monterey Jack cheese and 1 cup of the sauce. Repeat, starting with noodles. Top with remaining noodles, sauce, cheese and bacon.
  • 5
    Bake uncovered 30 to 40 minutes or until noodles are tender and edges are bubbly. Let stand uncovered 10 minutes, and top with remaining green onions. Serve with ranch dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe is great for using up leftover chicken.
  • tip 2
    Uncooked oven-ready noodles work great in this recipe, but cooked noodles prepared as directed on package may be used instead.

Nutrition

390 Calories, 27g Total Fat, 22g Protein, 14g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
15g
74%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
800mg
33%
Potassium
200mg
6%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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