Description
Creamy Buffalo Chicken Lasagna layers tender shredded chicken, ranch-seasoned cream cheese, buffalo sauce, cheddar, mozzarella, and pasta for a spicy comfort-food dinner.
Ingredients
Scale
- 12 ounces lasagna noodles
- 3 1/2 cups rotisserie chicken, shredded
- 24 ounces cream cheese, softened
- 1 packet ranch seasoning
- 1 cup buffalo sauce
- 1/2 cup milk
- 2 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded and divided
- Ranch dressing, optional
- Green onions, chopped, optional
- Blue cheese crumbles, optional
Instructions
- Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente.
- Drain the noodles and arrange them in a single layer on parchment paper or clean kitchen towels.
- Combine the softened cream cheese, ranch seasoning, buffalo sauce, milk, cheddar cheese, and 1 1/2 cups mozzarella in a large bowl.
- Stir until the cheese mixture looks smooth, creamy, and evenly combined.
- Spread a thin layer of the cheese mixture across the bottom of the prepared baking dish.
- Add a layer of lasagna noodles, followed by another layer of cheese mixture and shredded chicken.
- Repeat the layers until you use the noodles and chicken, finishing with cheese mixture on top.
- Sprinkle the remaining 1/2 cup mozzarella evenly over the final layer.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake uncovered for 10 minutes, or until the cheese bubbles and develops light golden spots.
- Let the lasagna rest for 8 to 10 minutes before slicing.
- Garnish with ranch dressing, chopped green onions, or blue cheese crumbles before serving.
Notes
- For a milder lasagna, reduce the buffalo sauce to 3/4 cup and increase the milk to 3/4 cup.
- For extra heat, add cayenne pepper or several dashes of hot sauce to the cheese mixture.
- Refrigerate cooled leftovers in an airtight container for up to 3 days.
- Freeze tightly wrapped portions for up to 2 months and thaw them overnight in the refrigerator.
- Assemble the lasagna up to 24 hours ahead, cover it tightly, and refrigerate until ready to bake.
- A refrigerated lasagna may need 5 to 10 additional minutes of covered baking time.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 760
- Sugar: 7
- Sodium: 1620
- Fat: 47
- Saturated Fat: 25
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 52
- Fiber: 2
- Protein: 35
- Cholesterol: 150