Buffalo Chicken Lasagna


  • 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


  1. Preheat your oven to 375 degrees
  2. 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
  3. Meanwhile, shred the meat from your rotisserie chicken, and add the meat to a medium bowl
  4. To the chicken, add 4 oz of cream cheese and your ranch dressing mix. Stir to combine
  5. In a small pot, add your remaining 2 1/2 packages of cream cheese along with your buffalo sauce
  6. Let this melt together, stirring often
  7. 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
  8. 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
  9. To assemble, start with 1/2 cup of buffalo cream cheese sauce spread across the bottom of your lasagna dish
  10. On top of that, add three noodles (amount may vary depending on your dish)
  11. On top of your noodles, spread around 1 cup of the ranch chicken
  12. Next, add 3/4 cups of buffalo cream cheese sauce and spread everything around
  13. Add 1 cup of mozzarella cheese on top of this, and sprinkle over 1 tablespoon of chives.
  14. 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
  15. 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
  16. Place the dish in the oven and bake for 30 minutes
  17. 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