CHICKEN BACON RANCH LASAGNA RECIPES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Cook lasagna noodles as directed on package. In bowl, combine chicken, bacon, 1 c. Mozzarella cheese, Parmesan cheese, artichokes and sun-dried tomatoes. In separate bowl, mix together cream cheese, milk and Ranch dressing envelope. Pour half of the cream cheese mixture over the chicken mixture and stir until coated. Pour the other half of the cream cheese mixture in the bottom of the 9x13 inch pan. Begin layering 3 lasagna noodles, 1/3 of chicken mixture and 1/2 c. Mozzarella cheese. Repeat 2 more times. There should be 3 layers total. Bake for 25 minutes or until heated through. Let sit 5 minutes before serving.