Buffalo Chicken Lasagna
- Author: Annie Chesson
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- 1 rotisserie chicken, meat pulled off and shredded (about 3 cups)
- 1 package whole wheat pasta noodles (you will only use 9, but I always cook several extra in case they break)
- 3 8 oz packages reduced fat cream cheese
- 1 packet of powdered ranch dressing mix (each package is 1 oz)
- 1 cup buffalo sauce (we use Frank’s), plus more for topping
- 4 cups shredded mozzarella cheese
- 3 tablespoons chives, minced
- Preheat your oven to 375 degrees
- Bring a pot of SALTED (it should taste like the ocean) water to a boil in a large pot. When boiling, add your lasagna noodles and cook according to package instructions
- Meanwhile, shred the meat from your rotisserie chicken, and add the meat to a medium bowl
- To the chicken, add 4 oz of cream cheese and your ranch dressing mix. Stir to combine
- In a small pot, add your remaining 2 1/2 packages of cream cheese along with your buffalo sauce
- Let this melt together, stirring often
- When your lasagna noodles are done cooking, strain them using a colander and run cold water over the noodles until they are cool enough to handle
- At this point, I lay the noodles out on a few layers of paper towels for easier assembly, but you can skip this step and keep them in the colander if you want
- To assemble, start with 1/2 cup of buffalo cream cheese sauce spread across the bottom of your lasagna dish
- On top of that, add three noodles (amount may vary depending on your dish)
- On top of your noodles, spread around 1 cup of the ranch chicken
- Next, add 3/4 cups of buffalo cream cheese sauce and spread everything around
- Add 1 cup of mozzarella cheese on top of this, and sprinkle over 1 tablespoon of chives.
- On top of the cheese, add three more noodles. Then repeat – add another cup of chicken mixture, another 3/4 cup of buffalo cream cheese sauce, another cup of mozzarella, and another tablespoon of chives
- Top this off with three more noodles, all of your remaining chicken, all of your remaining buffalo cream cheese sauce, and 2 cups of mozzarella cheese
- Place the dish in the oven and bake for 30 minutes
- When you remove the lasagna from the oven, let it cool for 5-10 minutes. Top with drizzles of buffalo sauce and your remaining tablespoon of chives