Ingredients
1/4
cup butter
1/4
cup Gold Medal™ all-purpose flour
2
cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/2
cup heavy whipping cream
1
package (8 oz) cream cheese, cubed
1
package (1 oz) ranch salad dressing & seasoning mix
9
uncooked oven-ready lasagna noodles
3
cups chopped deli rotisserie chicken (from 2-lb chicken)
8
slices bacon, crisply cooked, crumbled (1/2 cup)
1/2
cup chopped green onions (about 6 green onions)
3
cups shredded Cheddar-Monterey Jack cheese (12 oz)
Bottled ranch dressing, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 4-quart saucepan, melt butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in dressing mix.
Spread 1/2 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of the chicken, one-third of the bacon, 3 tablespoons of the green onions, 1 cup of the Cheddar-Monterey Jack cheese and 1 cup of the sauce. Repeat, starting with noodles. Top with remaining noodles, sauce, cheese and bacon.
Bake uncovered 30 to 40 minutes or until noodles are tender and edges are bubbly. Let stand uncovered 10 minutes, and top with remaining green onions. Serve with ranch dressing.
