Crack chicken lasagna


  • 9 lasagna noodles
  • 2 cups shredded cooked chicken
  • 1 cup cooked and crumbled bacon
  • 1 cup shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1 (8 oz) package cream cheese, softened
  • 1 cup sour cream
  • 2 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Chopped green onions for garnish (optional)


  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the shredded chicken, crumbled bacon, 1 cup of mozzarella cheese, and 1/2 cup of cheddar cheese. Mix well.
  4. In another bowl, beat together the cream cheese, sour cream, mayonnaise, minced garlic, onion powder, dried dill, salt, and pepper until smooth and well combined.
  5. Spread half of the cream cheese mixture evenly over the bottom of the prepared baking dish.
  6. Place 3 lasagna noodles on top of the cream cheese mixture, overlapping slightly.
  7. Spread half of the chicken and bacon mixture over the noodles.
  8. Repeat with another layer of the cream cheese mixture, noodles, and chicken and bacon mixture.
  9. Sprinkle the remaining mozzarella and cheddar cheese over the top of the lasagna.
  10. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  12. Let the lasagna cool for a few minutes before slicing.
  13. Garnish with chopped green onions, if desired, before serving.


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