Buffalo Chicken Lasagna Aka Buffalo Dew Saga Recipes

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BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.

Provided by David Rigie

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h45m

Yield 8

Number Of Ingredients 16

1 ½ pounds bone-in chicken breasts with skin
2 cups chicken stock, or as needed
1 tablespoon paprika
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper
12 lasagna noodles
cooking spray
1 tablespoon olive oil, or more as needed
2 stalks celery, finely chopped
½ onion, finely chopped
⅔ cup buffalo wing sauce
½ cup crumbled blue cheese
1 (16 ounce) container ricotta cheese
1 cup blue cheese dressing
1 egg
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
  • Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
  • Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
  • Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
  • Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 38 g, Cholesterol 123.7 mg, Fat 38 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 12.3 g, Sodium 1733.8 mg, Sugar 4.9 g

EASY BUFFALO CHICKEN LASAGNA



Easy Buffalo Chicken Lasagna image

I threw this together one day when I cooked too many lasagna noodles. It has since become a family favorite in my house. You can add more Franks if you want it spicy, this version has just the right amount of zip.

Provided by billsgirl76

Categories     Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans chicken breasts
2/3 cup Frank's red hot sauce
8 ounces bar softened cream cheese
1 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons butter or 2 tablespoons margarine
1 (12 ounce) box lasagna noodles (or penne or rotini for the easier version)
1/2 ounce Hidden Valley Ranch dip (dry...only use half!)

Steps:

  • Boil noodles, preheat oven to 350.
  • In one bowl, mix together chicken and Franks, allowing chicken to shred a little.
  • In a separate bowl, mix butter, cream cheese, sour cream and dry ranch dressing.
  • Spray a large baking pan with cooking spray. Layer noodles, chicken, cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar, cover with foil and bake on 350 for 30-40 minutes.
  • Quicker option that tastes the same? Skip the lasagna noodles, use penne or rotini. Dump the cooked noodles in the sprayed pan, layer chicken on it, then the cream cheese mixture, the ingredients will get slightly blended in this step, which is perfect. Top with shredded cheese, cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.

Nutrition Facts : Calories 728, Fat 43.4, SaturatedFat 22.8, Cholesterol 161.9, Sodium 1087.2, Carbohydrate 46, Fiber 1.9, Sugar 4.5, Protein 37.4

BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

This recipe was inspired by my daughter's favorite food-Buffalo wings! It tastes as if it came from a restaurant. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 19

1 tablespoon canola oil
1-1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 bottle (12 ounces) Buffalo wing sauce
1/2 cup water
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 carton (15 ounces) ricotta cheese
1-3/4 cups crumbled blue cheese, divided
1/2 cup minced Italian flat-leaf parsley
1 large egg, lightly beaten
3 cups shredded part-skim mozzarella cheese
2 cups shredded white cheddar cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 466 calories, Fat 28g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1680mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.

BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

Check out our amazing Buffalo Chicken Lasagna recipe! Spicy buffalo chicken meets creamy, cheesy lasagna in this amazing Buffalo Chicken Lasagna dish.

Provided by My Food and Family

Categories     Chicken

Time 1h35m

Yield 12 servings

Number Of Ingredients 17

1 Tbsp. oil
1-1/2 lb. lean ground chicken
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cups CLASSICO Fire Roasted Tomato & Garlic Pasta Sauce
3/4 cup HEINZ Buffalo Wing Sauce, divided
1/2 cup water
1 Tbsp. HEINZ Red Wine Vinegar
9 lasagna noodles, uncooked
1 container (15 oz.) POLLY-O Original Ricotta Cheese
3 cups KRAFT Shredded Italian* Five Cheese Blend, divided
2 containers (4.5 oz. each) ATHENOS Crumbled Blue Cheese, divided
1/4 cup chopped fresh parsley
1 tsp. dried Italian seasoning
1/2 tsp. ground red pepper (cayenne)
1 egg, lightly beaten

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken, onions, carrots and celery; cook 5 min. or until chicken is done and vegetables are tender, stirring frequently. Stir in pasta sauce, 1/2 cup wing sauce, water and vinegar. Bring to boil; cover. Simmer on low heat 30 min.
  • Meanwhile cook noodles as directed on package, omitting salt; drain. Combine ricotta, 3/4 cup each shredded cheese and blue cheese, parsley, Italian seasoning, pepper and egg. Heat oven to 350°F.
  • Spread 1/3 of the sauce mixture on bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles; sprinkle with 1/2 cup each of the remaining shredded cheese and blue cheese. Repeat layers twice; cover.
  • Bake 30 min. Uncover; sprinkle with remaining cheeses and drizzle with remaining wing sauce. Bake 15 to 20 min. or until bubbly and heated through. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1110 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 6 g, Protein 25 g

BUFFALO CHEESY CHICKEN LASAGNA



Buffalo Cheesy Chicken Lasagna image

A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!

Provided by liloneag

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 10

Number Of Ingredients 14

1 pound skinless, boneless chicken breast - cooked and diced
4 cups spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 ½ cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
¾ cup crumbled blue cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
  • In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
  • Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
  • Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
  • Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

Nutrition Facts : Calories 435 calories, Carbohydrate 40 g, Cholesterol 94.5 mg, Fat 15.4 g, Fiber 4.2 g, Protein 33.3 g, SaturatedFat 7.7 g, Sodium 932.4 mg, Sugar 11.4 g

BUFFALO CHICKEN LASAGNA RECIPE



Buffalo Chicken Lasagna Recipe image

Provided by Camille

Yield 8-10

Number Of Ingredients 15

10 lasagna noodles, cooked and cooled
2-3 cups cooked, shredded chicken
1 (26 ounce) jar spaghetti sauce
1 cup buffalo sauce
1 Tablespoon olive oil
2 green peppers, diced
1 onion, diced
1 teaspoon minced garlic
1 zucchini, diced
2 celery stalks, diced
1 (15 ounce) container ricotta cheese
1 (4 ounce) container bleu cheese crumbles
1/2 teaspoon dried parsley
2 cups mozzarella cheese
2 cups cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together the cooked chicken, spaghetti sauce, and buffalo sauce; set aside.
  • Add olive oil to a large skillet over medium high heat. Once oil is heated, add green peppers, onion, garlic, zucchini, and celery. Saute until vegetables are tender and add to chicken and sauce mixture.
  • In another bowl, mix together the ricotta, bleu cheese and parsley.
  • Spread about 1 cup of the chicken and sauce mixture into the bottom of a 9x13" baking pan sprayed with non-stick cooking spray. Place three noodles on top. Spread about 2/3 cup of the ricotta cheese mix on top, then 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers 2 more times.
  • Cover pan with aluminum foil and bake for 20 minutes.
  • Remove foil and bake for 15-20 more minutes, or until cheese is melted and bubbly.

BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

Time 50m

Number Of Ingredients 11

2 cups cooked, shredded chicken
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon tomato paste
3 oz cream cheese, cubed
1/2 cup buffalo wing sauce
1/2 cup chicken broth
1/2 package lasagna noodles
1/4 cup ranch dressing
1/2 cup bleu cheese crumbles, optional
1 1/2 cup mozzarella cheese

Steps:

  • Heat olive oil in large sauté pan over medium heat and add garlic. Saute just until fragrant, then add cubed cream cheese and whisk in until melted and bubbly. Slowly whisk in wing sauce, tomato pate and chicken broth until smooth. Continue cooking until slightly thickened, remove from heat and set aside. If using regular lasagna noodles, prepare them according to package directions, cooking to just less than al dente and carefully drain. Spray a 8 inch square pan, then spread a very thin layer of sauce on the bottom. Layer noodles, chicken, cheese, and ranch until you've reached the top of the pan or you run out of ingredients. The top layer should have noodles, sauce and mozzarella cheese. Cover with aluminum foil and bake in 375 oven for 25 minutes. Uncover and bake for an additional 5 minutes. Serve with a salad and lots of ranch or bleu cheese dressing.

BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

Grand Prize Winner from Taste of Home's Ultimate Potluck Recipe Contest (by Melissa Millwood). Made this for dinner last night and was skeptical, but it was delicious. A little spicy for kids (used Frank's Red Hot) but very well received by the adults. Didn't have any ground chicken so used shredded leftover turkey breast and would do so again! Also used 28 ounce can of ground tomatoes instead of 14 ounce diced and would do so again! Might yet experiment with cream cheese. Had neither fresh parsley nor Italian seasoning on hand and enjoyed it without.

Provided by hollyberry

Categories     One Dish Meal

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 19

1 tablespoon canola oil
1 1/2 lbs ground chicken or 1 1/2 lbs leftover turkey
1 small onion, chopped
1 celery rib, finely, chopped
1 large carrot, grated
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
12 ounces buffalo wing sauce
1/2 cup water
1 1/2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles, oven ready
15 ounces ricotta cheese
1 3/4 cups crumbled blue cheese, divided
1/2 cup fresh minced parsley
1 egg
3 cups mozzarella cheese, shredded
2 cups white cheddar cheese, shredded

Steps:

  • Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
  • Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
  • Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
  • Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
  • Preheat oven to 375 degrees.
  • Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
  • Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.

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