INGREDIENTS:
- 2 lbs boneless chicken breasts
- 1 (8 oz) blocks fat free cream cheese
- 1 (1 oz) packets dry Ranch seasoning
- 1/2 cup of water
- 8 lasagna noodles , cooked
- 1 ½ cup of store bought alfredo sauce
- 1 cup of part skim mozzarella cheese
- 4 slices of crumbled bacon optional
- Chopped Parsley (optional)
INSTRUCTIONS:
Let’s get started the recipe by cocking the chicken in a slow cooker.
In a slow cooker, place the chicken breasts on the bottom and 1 brick of cream cheese on top of the chicken.
Next, sprinkle the Ranch seasoning packet over the cream cheese and chicken, and add in1/2 cup of water to the bottom of the pot.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once, chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients are combines.
After that, add in crumbled bacon and stir to incorporate (optional).
While the chicken is cooking in your slow cooker, boil the lasagna noodles according to the package directions and then drain them and let them cool so they are easy to handle.
Next, spread ½ cup of jarred alfredo sauce in the casserole dish and spread it all over the bottom of the dish.
Place one cooked noodle on a surface and spread the crack chicken on it. Do not over fill the noodle. Roll the noodle up and place it in baking dish. Continue this step until all 8 noodles are filled and rolled up.
Spread the alfredo sauce on top of the lasagna noodles in the baking dish and top them with mozzarella cheese, bake at 350 for 25 to 30 minutes.
The recipe is ready tobe enjoyed.
