Sunday, 8 April 2018

Chicken Bacon Ranch Lasagna

Are you all sugared out?  Come onnnnn - I know you're not really.

Just in case you are though, let's swing that dial from sweet to MEGA-savoury.

Just a heads up - there's a TON of bacon.  Like 2 1/2 cups.  TWO AND A HALF CUPS.  Whew.  I think one of my ventricles just seized.

Now - I'm a traditionalist.  Lasagna is supposed to be a red meat sauce, cottage cheese, noodles, mozzarella, and Parmesan.


So I danced around this recipe for AGES before I finally got up the courage to just give it a try.


I HATE myself for waiting so long.

Now - fair warning.  These pictures are BRUTAL.  BRUTALLY BAD.  There might have been a lightbulb out in the kitchen.  Plus it was probably dark at 4:00pm when I started putting this together.

They do no justice whatsoever to this delicious recipe.  Don't let that deter you.

First, you're going to start the sauce.

In a medium pot, melt the butter and whisk in the flour.  Allow the mixture to cook until the flour is slightly golden.

Slowly start adding the milk, whisking until thickened.

Add the cream.

And the ranch dressing mix.

And the crushed bullion cube and cook, whisking constantly until thickened.

Next to assembly.  Make sure everything is ready to go.  Mise en place.  Cooked noodles, shredded rotisserie chicken, shredded cheese, cooked chopped bacon.

Start by putting a little sauce in the bottom of the pan.  Top with three noodles.



Sauce and cheese.  Repeat two more times.

Bake for 45 minutes.

OMG.  I could have eaten an entire pan of this lasagna and not felt an ounce of regret.

This is perfect for a Sunday Supper, or for company, or maybe just for you.  I wouldn't judge at all.

The sauce was creamy and perfect, it was so easy to put together.  I was worried the ranch flavour would be overpowering and gross - but I was crazy to worry - it was perfect!  

You could also add in regular onions, or green onions, or Victoria recommends mushrooms (barf, no thank you).  and a little extra cheese on top is always a treat!

So yeah.  Don't shy away from this one.  You'll so regret waiting.

Chicken Bacon Ranch Lasagna
9 lasagna noodles, cooked to package directions
6 cups shredded chicken breast (I used a couple of rotisserie chickens)
2 1/4 cups cooked, chopped bacon
3 cups (12 ounces) cheddar cheese, shredded
1/4 cup butter
1/4 cup flour
3 cups heavy cream
2 1/2 cups milk
1 package ranch dressing mix
1 chicken bullion, crushed
  1. Preheat oven to 350 degrees F.
  2. In a medium sized pot over medium heat, melt the butter.  Whisk in the flour and cook about 1 minute, until the flour is slightly golden.
  3. Slowly whisk in the milk and cream, whisking until thickened.
  4. Whisk in the ranch dressing mix and chicken bullion and cook over medium high heat whisking constantly until the mixture is thickened and just comes to a boil  Remove from the heat.
  5. Ladle about 1 cup of sauce into the bottom of a 9 x 13 inch baking dish. 
  6. Lay down three of the lasagna noodles in the bottom of the dish.
  7. Evenly spread 2 cups of chicken over the noodles.
  8. Then sprinkle 3/4 cups of bacon over the chicken.
  9. Pour about 2 cups of sauce over top.  Sprinkle the top of the sauce with 1 cup of cheddar cheese.
  10. Repeat steps 6 - 9 two more times.  Top with additional cheese if desired.
  11. Bake in the preheated oven for 45 minutes or until heated through.  Let stand for about 10 - 15 minutes.
  12. Serve.

No comments:

Post a Comment