Crack Chicken Lasagna Rollups

Crack Chicken Lasagna Rollups  – Make fun of the name if you wish but it is what it is! Delicious rolled up lasagna noodles stuffed with crack chicken, topped with some alfredo sauce and mozzarella cheese
7 smart points | 332 calories

Is it Fall where you’re at yet? It is here in the Midwest. Well, there are technically 11 or so more days left of Summer and this week it definitely feels like Fall. It has me dreaming of fun comfort dishes, soups, and baked goods. This crack chicken lasagna rollup recipe fits the bill. Crack chicken is a pretty popular recipe on this page and it is so easy to make! Make fun of the name if you wish but it is what is.

I make crack chicken all the time in my Instant Pot now instead of my slow cooker.  Either one works though, it depends on how fast you want to eat this. You can make it in the Instant Pot and have it done in 15 minutes or slow cook on high for 4 to 6 hours. The cream cheese, water, and ranch dressing mix create this fabulous creamy sauce that you can do a lot with. Yesterday, I had crack chicken on my brain but didn’t want to eat it plain so I present to you Crack Chicken Lasagna Rollups.

The noodles get stuffed with the crack chicken filling and then they get rolled up and placed in a baking dish and topped with some alfredo sauce and mozzarella cheese. Super delicious! You could make a homemade white sauce and add in some ranch dressing to it. That wouldn’t be bad.

The recipe for crack chicken fills up to about 8 noodles. The recipe makes 8 servings total (1 rollup each) Would be good served with a side salad with tomatoes and cucumbers or some Fall squash.

Grocery List for Crack Chicken Lasagna Noodles

• 2 lbs boneless chicken breasts
• 1 (8 oz) block fat-free cream cheese
• 1 (1 oz) packets dry Ranch seasoning
• 1/2 cup of water

For the rest of the dish: 

• 8 lasagna noodles , cooked
• 1 ½ cups of store bought alfredo sauce 
• 1 cup of part skim mozzarella cheese 
• Chopped Parsley (optional) 

How to make Crack Chicken Lasagna Rollups

1. First make the crack chicken in your slow cooker.
2. In a slow cooker, place the chicken breasts on the bottom and then the 1 brick of cream cheese on top of the chicken. Sprinkle the Ranch seasoning packet over the cream cheese and chicken. Add in 1/2 cup of water.
3. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
4. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
5. Add in crumbled bacon and stir to incorporate. (optional) 
6. While the chicken is cooking in your slow cooker boil the lasagna noodles according to the package directions. Drain them and let them cool so they are easy to handle. 
7. Spread ½ cup of jarred alfredo sauce in the casserole dish and spread it all over the bottom of the dish. 
8. 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. 
9. 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. 

Tips for Crack Chicken Lasagna Rollups  

This dish can be meal prepped ahead of time. Make the crack chicken on the day you meal prep and let it cool. Cook the lasagna noodles and let those cool as well. Prepare the rest of the dish but don’t bake it in the oven. Just place it in your fridge until you are ready to bake it.

Once the entire dish is done baking let it cool off completely to freeze. Lasagna can be kept in your fridge for 3 to 5 days.

I like to add ½ cup of water to my crack chicken because it helps create the sauce. The sauce will look like it has curdled from the cream cheese after making it. Just keep on stirring the chicken and shredding it inside the pot. The sauce will become creamy when everything is mixed together and the chicken should shred apart easily. 

Serve these rollups with a side salad of cucumber and tomatoes or some seasonal squash.

The alfredo sauce I use by Classico. You can find it next to the jarred marinara sauces in the grocery store. 

Other  Lasagna Recipes

Weight Watchers Lasagna Soup 

Buffalo Chicken Lasagna 

Trisha Yearwood’s Cowboy Lasagna 

Lasagna Pasta 

S’mores Lasagna 

Strawberry Shortcake Lasagna 

Crack Chicken Lasagna Rollups

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★★★★★

5 from 1 reviews

• Author: Jenna
• Total Time: 6 hrs
• Yield: 8

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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

For the rest of the dish: 

• 8 lasagna noodles , cooked

• 1 ½ cups of store bought alfredo sauce 

• 1 cup of part skim mozzarella cheese 

• 4 slices of crumbled bacon optional

• Chopped Parsley (optional)

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Instructions

1. First make the crack chicken in your slow cooker.

2. In a slow cooker, place the chicken breasts on the bottom and 1 brick of cream cheese on top of the chicken. Sprinkle the Ranch seasoning packet over the cream cheese and chicken. Add in1/2 cup of water to the bottom of the pot.

3. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.

4. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.

5. Add in crumbled bacon and stir to incorporate. (optional) 

6. While the chicken is cooking in your slow cooker, boil the lasagna noodles according to the package directions. Drain them and let them cool so they are easy to handle. 

7. Spread ½ cup of jarred alfredo sauce in the casserole dish and spread it all over the bottom of the dish. 

8. 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. 

9. 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.

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Notes

myWW points: Blue Points:7; Green Points: 9;  Purple Points: 7

• Category: Dinner
• Method: Slow Cooker
• Cuisine: Italian

Nutrition

• Serving Size: 1 rollup
• Calories: 335
• Sugar: 3g
• Fat: 9g
• Saturated Fat: 3g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 33g

Keywords: crack chicken lasagna rollups