Cheesy Chicken Ranch Lasagna Recipes

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

CHEESY MEXICAN CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil.
• Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool.
• Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches.
• Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend.
• Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

CHEESY CHICKEN RANCH LASAGNA RECIPE - (4.4/5)

Steps:

• Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. *Next time I will try penne pasta (maybe like 2 1/2 C worth pasta uncooked) and do it like a casserole.

JULIE'S CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
• Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
• Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.

CHICKEN BACON RANCH LASAGNA

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.

CHEESY CHICKEN LASAGNA

Steps:

• Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

CHEESY CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
• While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
• Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
• Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
• Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
• Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

CHEESY CHICKEN LASAGNA

Steps:

• Cook the chicken and noodles first at the same time. Once noodles are done-rinse in cold water and set aside (it keeps them from sticking together).
• Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
• Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
• Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

CHEESY CHICKEN RANCH LASAGNA

Steps:

• In a 3 quart saucepan, on low heat, combine evaporated milk, ranch dressing mix and pepper. Stir until dry ingredients are dissolved. Simmer uncovered about 25 minutes. Stir frequently. Sauce will thicken slightly.
• Layer half the lasagna noodles, chicken sauce, and cheese in a well greased 9 X 13 in. pan. Repeat layers.
• Bake at 350 for 35-40 minutes, until bubbly. Let rest about 10 minutes before serving.
• If desired, garnish with chopped parsley and grated parmesan cheese.

EASY CHEESY RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Cover cookie sheet with aluminum foil.
• Poor ranch dressing into a medium sized bowl, and set aside.
• In a separate bowl, combine Parmesan cheese, Cheddar cheese, and the packet of ranch dressing mix.
• Mix until well combined.
• Dip thawed chicken breasts into the bowl of ranch and place on the covered cookie sheet.
• Sprinkle the top of the chicken breast with the cheese and ranch seasoning mixture, until you can't see the chicken breast.
• Place the ranch and cheese covered chicken breasts into the oven and bake for 30 minutes or until the chicken is cooked all the way through.
• Sprinkle with extra Cheddar and Parmesan cheese when it is freshly out of the oven (our family really likes cheese)