Easy Buffalo Chicken Lasagna 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

BUFFALO CHICKEN LASAGNA (AKA BUFFALO "DEW-SAGNA")



Buffalo Chicken Lasagna (aka Buffalo

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 12 servings

Number Of Ingredients 16

2 jars (16 ounces) tomato sauce
3 sticks butter, melted
3 tablespoons brown sugar
1 tablespoon hot sauce
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon vinegar
Salt
2 containers (48 ounces) ricotta cheese
1 pound crumbled blue cheese
1 tablespoon barbeque rub seasoning
1 tablespoon green chile rub
1 pound shredded Colby and Jack cheese blend
4 eggs
2 boxes (9 ounces) no-boil lasagna noodles
1 rotisserie chicken from the grocery store, deboned and shredded

Steps:

  • Preheat the oven to 400 degrees F.
  • For the buffalo sauce: In a large mixing bowl, combine the tomato sauce, melted butter, brown sugar, hot sauce, paprika, cayenne and vinegar. Stir to combine and add salt to taste. Set aside while prepping the rest of the ingredients.
  • To make the cheese filling: In a large mixing bowl, combine the ricotta, blue cheese crumbles, barbeque rub seasoning, green chile seasoning and eggs. Stir until well blended.
  • For the lasagna: Build the layers of the lasagna in a large baking pan approximately 21- by 13-inch. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil lasagna. Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer. Layer on the shredded chicken. Repeat layers, starting with the sauce and finish with a covering of the three-cheese mix. You should get two layers. The last or top layer should be a layer of noodles, then sauce and the shredded cheese.
  • Bake for 45 minutes to 1 hour. Let rest for 10 minutes. Slice and serve immediately.

SKILLET BUFFALO CHICKEN LASAGNA



Skillet Buffalo Chicken Lasagna image

No need for time-consuming precooking in this one-skillet recipe-the lasagna noodles cook right along with the spicy sauce.

Provided by Cheri Liefeld

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 14

2 teaspoons olive oil
1/2 onion, chopped
1 clove garlic, finely chopped
2 boneless skinless chicken breasts, chopped
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1/3 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
5 to 6 uncooked lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
Crumbled blue cheese, if desired

Steps:

  • In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.
  • Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
  • Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.
  • Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.

Nutrition Facts : ServingSize 1 Serving

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 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

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.

SLOW-COOKER BUFFALO CHICKEN LASAGNA



Slow-Cooker Buffalo Chicken Lasagna image

When I make this tasty chicken lasagna at home, I use a whole bottle of Buffalo wing sauce because my family likes it nice and spicy. Increase the pasta sauce and use less wing sauce if you prefer. -Heidi Pepin, Sykesville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds ground chicken
1 tablespoon olive oil
1 bottle (12 ounces) Buffalo wing sauce
1-1/2 cups meatless spaghetti sauce
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
9 no-cook lasagna noodles
2 medium sweet red peppers, chopped
1/2 cup crumbled blue cheese or feta cheese
Chopped celery and additional crumbled blue cheese, optional

Steps:

  • In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses., Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese., Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.

Nutrition Facts : Calories 445 calories, Fat 23g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 1996mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 33g protein.

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE



Slow Cooker Buffalo Chicken Lasagna Recipe image

This is a fun twist on traditional lasagna. If you love buffalo wings, you will LOVE this lasagna.

Provided by Camille

Yield 8

Number Of Ingredients 10

4 boneless skinless chicken breasts (cooked and cubed)
1 (26 ounce) jar pasta sauce
1 cup buffalo wing sauce
8 ounces lasagna noodles (uncooked and divided)
1 (15 ounce) package ricotta cheese (divided)
3 green bell peppers (diced)
1 cup shredded mozzarella cheese (divided)
1 cup shredded cheddar cheese (divided)
1/2 cup bleu cheese crumbles
1/4 cup water

Steps:

  • In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
  • Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
  • Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
  • Repeat all layers.
  • Sprinkle bleu cheese crumbles on top.
  • Pour water over lasagna.
  • Cover and cook on low for 4-5 hours or high for 2-3 hours.
  • When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.

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BETTY CROCKER LASAGNA RECIPE ORIGINAL : OPTIMAL RESOLUTION LIST ...
Betty Crocker Lasagna Recipe With Ricotta Cheese top www.share-recipes.net. Easy Lasagna Recipe Betty Crocker sharerecipes.net. 4 hours ago Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half ...
From recipeschoice.com


COMFORT FOOD!!! THIS EASY BUFFALO CHICKEN LASAGNA RECIPE IS A …
Mar 31, 2020 - Buffalo Chicken Lasagna: Comfort food at it's finest, this cheesy lasagna brings the popular buffalo chicken dip appetizer to dinner as a main dish! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.com


EASY SLOW COOKER BUFFALO CHICKEN LASAGNA - MY RECIPE MAGIC
2014-10-29 From chili and bbq, to roasted chicken, gumbo, and fried fish, the tasty side dish will soon become a staple on your family's table. Preheat oven to 325°F. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk...
From myrecipemagic.com


BUFFALO CHICKEN LASAGNA BEST FAMILY RECIPES - 4K EASY RECIPES
2019-04-09 Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks. Ingredients : 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup all-purpose flour; 1 quart whole milk; 8 ounces blue cheese crumbles; 1/2 teaspoon kosher salt; Ground black pepper
From 4keasyrecipes.blogspot.com


BEST BUFFALO CHICKEN LASAGNA RECIPES – EASY RECIPES TO MAKE AT …
Buffalo Chicken Lasagna Recipe. 7. Buffalo Chicken Lasagna Craving Home Cooked. 8. Slow Cooker Buffalo Chicken Lasagna A Kitchen Addiction. 9. Buffalo Chicken Lasagne the healthy version of the tasty. 10. Buffalo Cheesy Chicken Lasagna Recipe.
From eatwhatweeat.com


RECIPES | PAMPERED CHEF US SITE
Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!
From pamperedchef.com


BUFFALO CHICKEN LASAGNA RECIPE - TASTINGTABLE.COM
2022-01-10 In a large bowl, add the shredded chicken, ranch dressing packet, and Buffalo sauce. Using tongs, mix to combine. In a medium-sized bowl, add the blue cheese, ricotta, and 1 cup of mozzarella ...
From tastingtable.com


BUFFALO CHICKEN LASAGNA RECIPE - THIS IS HOW I COOK
2022-04-26 Heat 1 T butter and cook onions and celery until soft. Stir into shredded chicken along with 2 T of buffalo sauce. Spoon 2/3 c of cheese sauce onto bottom of pan, thoroughly coating bottom of pan. Top with two lasagna noodles, another 1/4 c of sauce, half of the chicken mixture and 1/3 c of the cheddar cheese.
From thisishowicook.com


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