BUFFALO CHICKEN ALFREDO
My family loves this quick Buffalo chicken Alfredo! It became an instant favorite. I like to use Frank's cayenne pepper sauce, but if you like things on the milder side, just use a little less. —Lauren Wyler, Dripping Springs, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place stock in a large skillet. Bring to a boil; add gnocchi. Reduce heat; cook, covered, 3 minutes. Uncover pan, cook and stir until liquid is reduced to 1/2 cup, 2-3 minutes longer. Add chicken, Alfredo sauce and wing sauce; heat through. Top with blue cheese and celery.
Nutrition Facts : Calories 504 calories, Fat 16g fat (8g saturated fat), Cholesterol 113mg cholesterol, Sodium 1693mg sodium, Carbohydrate 53g carbohydrate (2g sugars, Fiber 3g fiber), Protein 33g protein.
BUFFALO CHICKEN LASAGNA
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
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
LASAGNA ALFREDO
Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish.
Provided by Sybil Gregory
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
- In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
- In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
- Bake 50 to 60 minutes, until top is brown and bubbly.
Nutrition Facts : Calories 954.2 calories, Carbohydrate 56.5 g, Cholesterol 157 mg, Fat 57.7 g, Fiber 2.7 g, Protein 55.2 g, SaturatedFat 26.7 g, Sodium 1763.8 mg, Sugar 6.8 g
MIKA'S BUFFALO CHICKEN ALFREDO PIZZA
I try to make a new pizza a week and I wanted to come up with a good Buffalo pizza. This one turned out so YUMMY! My whole family loved it and can't wait to have it again!
Provided by Mika G.
Categories Chicken
Time 25m
Yield 1 pizza, 3 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl mix chicken cubes with Buffalo sauce and set aside.
- Spread Alfredo sauce on prepared pizza crust and top with 1/2 the mozzarella cheese. Top with chicken cubes (sprinkle on any sauce remaining in the bowl), onions, mushrooms, black olives and cilantro. Finish with the rest of the cheese.
- Bake at 425 for about 15 minutes or until crust is brown.
Nutrition Facts : Calories 365.1, Fat 24.6, SaturatedFat 11.8, Cholesterol 96.1, Sodium 670.1, Carbohydrate 6, Fiber 1.4, Sugar 2.3, Protein 30.2
ALFREDO CHICKEN LASAGNA
Alfredo chicken and spinach come together to make this different spin on lasagna.
Provided by Hollinhead77
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
- Meanwhile, 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. Rinse with cold water, drain, and lay out on aluminum foil to cool.
- Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
- Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
- Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
- Preheat the oven to 350 degrees F (175 degrees C).
- Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g
ALFREDO MUSHROOM-SPINACH LASAGNA
Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
- Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
- Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
- Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
- Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
MIKA'S BARBECUE CHICKEN ALFREDO PIZZA
I came up with this pizza because I made a Buffalo style pizza that was too spicy for the kiddos. They loved the combo of Alfredo and Barbecue sauce!
Provided by Mika G.
Categories < 30 Mins
Time 25m
Yield 1 pizza, 3 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl mix chicken cubes with barbecue sauce and set aside.
- Spread Alfredo sauce on prepared pizza crust and top with 1/2 the mozzarella cheese. Top with chicken cubes, onions, mushrooms, black olives and cilantro. Finish with the rest of the cheese.
- Bake at 425 for about 15 minutes or until crust is brown.
Nutrition Facts : Calories 387.6, Fat 25.1, SaturatedFat 11.9, Cholesterol 96, Sodium 942.7, Carbohydrate 10, Fiber 1.7, Sugar 3.4, Protein 30.7
ALFREDO LASAGNA WITH CAULIFLOWER
This recipe makes a lovely white Alfredo lasagna with cauliflower. A nice change from the usual!
Provided by Tasmin
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 10 minutes. Drain.
- Meanwhile, heat oil in a skillet over medium heat. Add onion and mushrooms; saute until tender, 5 to 7 minutes. Add pork; cook and stir until crumbly and no longer pink, 5 to 7 minutes. Drain and discard grease. Stir in Alfredo sauce and remove from the heat.
- Place cauliflower in a microwave-safe bowl. Add enough water to just cover the bottom of the bowl and cover with a paper towel. Steam in the microwave on high power until tender, about 4 minutes. Drain.
- Assemble lasagna in a 9x13-inch pan by layering 1/3 of the pork sauce, 1/3 of the lasagna noodles, 1/3 of the cauliflower, and 1/4 of the Monterey Jack cheese. Repeat layers twice more, then top with remaining Monterey Jack and Parmesan.
- Bake in the preheated oven until bubbly and brown on top, 40 to 45 minutes.
Nutrition Facts : Calories 424.5 calories, Carbohydrate 31.2 g, Cholesterol 59.5 mg, Fat 25.1 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 10.8 g, Sodium 542.7 mg, Sugar 3.5 g
BUFFALO CHEESY CHICKEN LASAGNA
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
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
SAUSAGE-SPINACH ALFREDO LASAGNA
You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :)
Provided by Kittencalrecipezazz
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Grease a 13 x 9-inch baking dish.
- In a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
- Cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
- Place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
- Place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup Parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
- Spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then HALF of the ricotta/spinach mixture, then sprinkle HALF of the sausage mixture on top.
- Place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
- Repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining HALF of the spinach/ricotta mixture and then remaining HALF of the sausage mixture).
- Top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
- Drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup Parmesan cheese (or to taste).
- Cover with foil and bake at 350 degrees for 50 minutes.
- Remove the foil and bake uncovered for another 10-15 minutes.
- Let stand for 20 minutes (or more) before slicing.
Nutrition Facts : Calories 816.2, Fat 50.7, SaturatedFat 23.3, Cholesterol 158.8, Sodium 2438.8, Carbohydrate 39.4, Fiber 3.2, Sugar 4, Protein 50.1
MIKA'S BUFFALO ALFREDO LASAGNA
Make and share this Mika's Buffalo Alfredo Lasagna recipe from Food.com.
Provided by Mika G.
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, saute the chicken or hamburger, mushrooms, onion and garlic in oil until meat, is no longer pink. Stir in flour until blended; stir in Alfredo sauce and buffalo sauce and bring to a boil. Turn off heat and set aside.
- In a small bowl, combine the cottage cheese, Parmesan cheese, egg, Italian seasonings and parsley. Set aside.
- Spread a small amount of Alfredo sauce on the bottom of a 9x13 inch pan that has been coated with nonstick cooking spray. Layer 4 noodles , 2/3 of the cottage cheese, 2/3 of the Alfredo mixture and 2/3 of the mozzarella cheese. Repeat layers two more times.
- Cover and bake at 350 for about 30 to 40 minutes. Uncover and bake 10 minutes more. Let stand about 10 minutes before cutting.
Nutrition Facts : Calories 538.2, Fat 26.9, SaturatedFat 12.8, Cholesterol 132.3, Sodium 757.7, Carbohydrate 28.8, Fiber 1.8, Sugar 3, Protein 44.4
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