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Nutrition Facts
Serving Size 343 g
(Approx. 12 Servings)
Amount Per Serving
Calories 510 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 640 mg 27%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 29 g
Vitamin A 15% Iron 8%
Vitamin C 6% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Ranchero Chicken Lasagna

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
12  People


Recipe makes 12 Servings

4 Oz bacon, chopped
1 medium yellow onion, diced
1 Lb ground chicken
32 Oz Cookwell & Company Two-Step for Texas Ranch Casserole
16 Oz half and half
16 Oz whole milk ricotta cheese
1 egg, beaten
2 cup(s) cheddar cheese, shredded, divided use
12 lasagna noodles, boiled and drained
2 1/4 Oz black olives, sliced
8 fl oz sour cream
1/4 cup(s) fresh cilantro, chopped
1 large avocado, sliced
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Preheat oven to 425°F.
Add bacon to a large skillet over medium high heat. Cook until bacon is crispy. Remove bacon pieces and set aside.
Add onion to the skillet with the bacon drippings and sauté until tender.
Add ground chicken to skillet and cook with onions until no longer pink.
Add Cookwell & Company Ranchero Sauce and half and half to skillet with chicken and onion. Cook and reduce until slightly thickened. Set aside.
In a medium sized bowl, combine the ricotta, egg and 1 cup of the cheddar cheese. Set mixture aside.
Assemble lasagna in a 9x13-inch prepared baking dish by spreading a small amount of sauce on the bottom. Top with a layer of prepared lasagna noodles. Add a layer of ricotta mixture over noodles and repeat the layers 3 more times ending with sauce.
Sprinkle the top with remaining cheese, cooked bacon pieces and black olives.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until bubbly.
Remove from oven and allow to rest.
In a small bowl, mix sour cream and cilantro. Set aside.
Serve lasagna garnished with sliced avocado and topped with cilantro sour cream.



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