Total Time: 6 hrs | Yield: 6 Servings
These heavenly treats will surely make your day extra special! Try this recipe now. Enjoy!
2 pounds boneless chicken breasts
1 (8 ounces) blocks fat-free cream cheese
1 (1 ounce) packets dry Ranch seasoning
1/2 c of water
For the rest of the dish:
8 lasagna noodles, cooked
1 ½ c of store-bought alfredo sauce
1 c of part-skim mozzarella cheese
4 slices of crumbled bacon optional
Chopped Parsley (optional)
Step 1: Add the chicken breasts into the slow cooker, then top them with one brick of cream cheese.
Step 2: Sprinkle the Ranch seasoning on top, then add 1/2 cup of water on the bottom of the slow cooker.
Step 3: Cover the slow cooker and cook for 8 hours on low heat or 4 hours on high heat.
Step 4: Shred the chicken breasts into small pieces with a fork.
Step 5: Add the crumbled crispy bacon and stir until well combined.
Step 6: Meanwhile, refer to the directions provided on the package of the lasagna on how to cook them.
Step 7: Drain the noodles and rinse them with cold water to stop the cooking process, then allow them to cool.
Step 8: Add 1/2 cup of alfredo sauce into the casserole and spread it evenly on the bottom.
Step 9: Fill one lasagna noodle with the crack chicken, then roll it. Repeat this process to the rest of the ingredients.
Step 10: Arrange the lasagna rollups into the prepared baking dish.
Step 11: Spread the alfredo sauce over the arranged rollups, then sprinkle a generous amount of mozzarella cheese on top.
Step 12: Place the baking dish inside the preheated oven and bake for 30 minutes at 175 degrees C or 350 degrees F.
Step 13: Remove from the oven and allow it to cool for a few minutes.
Step 14: Serve and enjoy!
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