Ingredients
- 3 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup ranch dressing
- 9 lasagna noodles, cooked and drained
- 1½ cups cooked and crumbled smoked turkey
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix cream cheese, ranch dressing, and sour cream until smooth.
- Stir in shredded chicken, smoked turkey, garlic, onion powder, salt, and black pepper until well combined.
- Spread a thin layer of the chicken mixture on the bottom of the baking dish.
- Layer 3 lasagna noodles over the mixture.
- Spread one-third of the remaining chicken mixture over the noodles.
- Sprinkle with mozzarella and cheddar cheese.
- Repeat layers two more times, finishing with a generous layer of cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Let rest for 10 minutes before slicing. Garnish with parsley if desired and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Drain noodles thoroughly to prevent excess moisture.
- Let lasagna rest before slicing for cleaner portions.
- Can be assembled ahead and refrigerated up to 24 hours before baking.
- Internal temperature should be hot and bubbly throughout before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg
