Craving for something delicious and comforting? Check out this Crack Chicken Lasagna Rollups recipe – it’s the ultimate comfort food that you’ll be wanting more of! Filled with creamy crack chicken, smothered in alfredo sauce and topped off with cheese, these rollups make for a perfect indulgent dinner.
If you love chicken lasagna rollups, then you’re in for a treat! These crack chicken lasagna rollups are the most delicious and addictive comfort food you’ll ever try. Made with shredded chicken, cream cheese, mozzarella cheese, and Italian seasoning, these rollups are packed with flavor and sure to become a new family favorite.
This dish is packed with flavor and is sure to be a hit with the whole family! The chicken is cooked in a creamy sauce and then rolled up in lasagna noodles, making for a fun and easy way to eat your favorite comfort food.
Tips:
There are a few things to keep in mind when making these crack chicken lasagna rollups. First, be sure to cook the lasagna noodles until they are very tender. This will help them roll up without breaking. Second, don’t overcook the chicken – you want it to be moist and juicy, not dry and tough. And finally, don’t skimp on the cheese – it’s what makes these rollups so addictively delicious!
Conclusion & Recipe:
If you’re looking for a delicious comfort food that will have you coming back for more, look no further than these Crack Chicken Lasagna Rollups! Made with shredded chicken, cream cheese, cheddar cheese, and bacon, these rollups are sure to please even the pickiest of eaters. So go ahead and give them a try – you won’t be disappointed!
crack chicken lasagna rollups
Ingredients
- 2 lbs boneless chicken breasts
- 1 8.5 oz blocks fat-free cream cheese
- 1 1.0 oz dry Ranch seasoning packets
- 1/2 cup water
- 8 lasagna noodles cooked
- 1 1/2 cups store-bought alfredo sauce
- 1 cup of part skim mozzarella cheese
- 4 bacon crumbles optional
- Optional: Chopped Parsley
Instructions
- Make the crack chicken first in your slow cooker.
- Place the chicken breasts in a slow cooker. Add 1 brick of cream cheese to the top. Sprinkle Ranch seasoning packet on top of the cream cheese and chicken. To the bottom of your pot, add 1/2 cup water.
- Cook the chicken on low for 6-8 hours, or high for 4 hours until it shreds easily.
- Mix the ingredients together with the chicken shreds.
- Stir in the crumbled bacon. (optional)
- Boil the lasagna noodles according the package instructions while the chicken is cooking in the slow cooker. Let them cool down before draining them.
- Spread 1/2 cup of jarred Alfredo Sauce in the casserole dish.
- Spread the crack chicken over one cooked noodle. Don't overfill the noodles. Place the noodle in a baking dish and roll it up. Continue to do this until you have 8 noodles.
- Sprinkle the alfredo sauce over the lasagna noodles and top it with mozzarella cheese. Bake at 350 degrees for 25-30 minutes.
