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Chicken Bacon Ranch Lasagna

Chicken Bacon Ranch Lasagna

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I think I like this version better than the original…

I know I’m not alone in my love for all things pasta. Mac n’ cheese, chicken alfredo, pasta and meatballs, penne, linguine… and the list goes on and on. Perhaps one of my all-time favorite pasta dishes is lasagna. Layers of delicious noodles, sauce, meat, and cheese? What’s not to love?

I was skeptical to try a new lasagna recipe, especially one that deviates from the red meat sauce. I shouldn’t have worried, though. How can you go wrong when chicken, bacon, and ranch are involved? Hint: you really can’t.

Yes, the winning combination of chicken, bacon, and ranch in lasagna form is definitely a no-brainer. Instead of worrying about liking it, I should have worried about it replacing my love for the traditional recipe! Both are definitely high up there on my list of pasta dishes to make regularly. But, I digress. Let’s get into the recipe!

Serves 12-15
20m prep time
30m cook time


12 sheets lasagna
3 cans evaporated milk (12 ounces each)
2 packets ranch seasoning mix
8 ounces cream cheese, cubed
3 cups chopped cooked chicken
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese
3 ounces chopped bacon bits
Chopped green onions or fresh parsley for garnishing


Preheat over to 350° and spray a 9×13 baking dish with cooking spray. Set aside.

Boil lasagna noodles according to package directions. Drain and set aside.

In a saucepan, heat evaporated milk and ranch seasoning on low. Whisk constantly, and heat for 5 minutes until the mixture starts to thicken.

Add the cream cheese cubes and mix until smooth.


Pour 3/4 cup of the ranch/cheese sauce in the bottom of the baking pan, and place a layer of cooked pasta over the sauce.

Sprinkle half of the chicken over the pasta, and top with 1/3 cup of each cheese. Drizzle 1 cup of sauce over the cheese.

Repeat layers: pasta, remaining chicken, 1/3 cup of each cheese, 1 cup of sauce.

Last layer: pasta, remaining sauce, top with remaining cheese and chopped bacon.

Cover and bake for 20 minutes. Then uncover and bake another 10 minutes or until bubbly and heated through. Sprinkle with green onions or parsley if desired.

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