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crack chicken lasagna rollups

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!
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Prep Time 10 minutes
Cook Time 6 hours
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 335
Ingredients Method

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

Method
 

  1. Make the crack chicken first in your slow cooker.
  2. 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.
  3. Cook the chicken on low for 6-8 hours, or high for 4 hours until it shreds easily.
  4. Mix the ingredients together with the chicken shreds.
  5. Stir in the crumbled bacon. (optional)
  6. Boil the lasagna noodles according the package instructions while the chicken is cooking in the slow cooker. Let them cool down before draining them.
  7. Spread 1/2 cup of jarred Alfredo Sauce in the casserole dish.
  8. 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.
  9. Sprinkle the alfredo sauce over the lasagna noodles and top it with mozzarella cheese. Bake at 350 degrees for 25-30 minutes.