There are lots of buffalo chicken lasagna recipes out there, but this simple, delicious recipe, made with rotisserie chicken is my favorite!
If you love lasagna and buffalo chicken, you will love this buffalo chicken lasagna recipe.
One of my favorite new recipes this year, Manservant and I were only disappointed when this concoction disappeared so fast.
Made with rotisserie chicken, the hardest thing about making this recipe is making the delectable buffalo cheese sauce that drenches this lasagna.
No need to worry about ranch dressing or ricotta cheese, or even gnawing the chicken off the buffalo chicken wings; this cheesy lasagna with all the flavor of your favorite buffalo hot wings will quickly become your family’s newest comfort food.
To tell the truth, I am not really a wing lover, so this lasagna with all the flavors of buffalo chicken really had me salivating.
After raving about it, Zoe has already requested this the next time she visits home!
And I am guessing that Evan could polish off this whole pan.
Being the proud mother-in-law that I am, I most happy to report that he ran the Boston Marathon in 2:53 minutes for his BTE!
He has trained so hard for this and I am so happy for him!
And did I tell you that Alex ran an Ironman in Taiwan-just a half in 5:42, but really who are we kidding-that is way more than most and he’s never even run a half marathon!
So add to that the swimming and the biking and man, I have got two fast and strong men in my family.
But lest we ignore Zoe, she is doing an Olympic Ironman in Princeton in July! She didn’t want the boys to get all the credit!
And where does this put me? Well, I would say very, very slow.
I just take my walks and try to do my TRX and a pilates class each week, so I can’t help but marvel where this athletic streak came from.
Totally in awe of all my children and the best news is that Alex-Odie San- China boy is coming home in June. TO STAY!
Well, at least in the US. And at least until something else pops up, I’m sure.
So enough about my kids and more about this buffalo lasagna!
Made with lots of buffalo sauce, and more buffalo sauce poured over the finished product, this buffalo chicken version of lasagna is great competition for the real thing.(Get it? Competition?)
Many lasagna recipes are made in a large 13 x 9 casserole dish, but with just the two of us, I made this in an 8″ square pan.
Feel free to double this if you’d like.
And honestly, next time I would, and then I’d freeze the other half for the next time I need to get my Frank’s hot sauce kick!
What does buffalo sauce taste like?
I do love the tangy, somewhat spicy vinegar, buttery flavor that buffalo sauce gives to food.
However there is no butter in it. Just cayenne peppers, vinegar, garlic powder, salt and water.
Besides making this un-traditional lasagna with grocery store rotisserie chicken, I also used oven-ready lasagna noodles to keep things simple.
My favorites are Barilla or Trader Joe’s.
So let’s make Buffalo Chicken Lasagna, shall we?
Begin by greasing your pan with softened butter or nonstick cooking spray
Make the buffalo sauce by combining butter and flour and cooking until golden brown over medium heat.
Gradually stir in the half and half and cook until the mixture has thickened and coats the back of a wooden spoon.
Stir in 2 cups of Cheddar cheese, 1/2 c at a time, until everything is melted and smooth.
Add in some cream cheese to make this rich and delish-really this sauce of one of my favorite things!
Stir in the buffalo sauce, sour cream, Worcestershire and salt. Set aside until ready to use.
Now saute the onions and celery and stir that together with the shredded chicken and two more tablespoons of hot buffalo wing sauce.
Pour 2/3 c of the sauce over the bottom of the pan. Top with two lasagna noodles, 1/4 c sauce, half of the chicken mixture and 1/3 cup cheddar cheese.
Repeat layer of noodles, sauce, chicken and cheese 1 more time ending with a layer of noodles, sauce and cheese on the top of the lasagna .
Cover with greased aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden and bubbly.
Let stand 10 minutes before serving!
If you want this more buffalo wing style, sprinkle with some blue cheese crumbles before serving and serve some extra celery sticks on the side with or without blue cheese dressing.
This recipe should give you plenty of cheese sauce. I love serving extra over each slice of lasagna.
You could though use it as your sauce on a buffalo chicken pizza.
Don’t feel like making this fun twist on lasagna? Make sure to check out my buffalo chicken dip that I made for dinner last night and served on pretzel buns.
It’s one of the easiest recipes I know of and also uses rotisserie chicken.
Like I mentioned earlier, the only thing that disapponted me about this buffalo chicken lasagna recipe was that it disappeared so fast!
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This buffalo chicken lasagna is one of my new favorite recipes that I’ve made this year. Tangy, a bit spicy and totally scrumptious, this is one that everyone will love!
6 Lasagna Noodles (Oven Ready)
3 T butter
2 T all-purpose flour
2 c half-and-half
3 c shredded sharp Cheddar
2/3 c buffalo-style hot sauce plus 2 T
1/2 c sour cream
1 oz cream cheese at room temperature
2 t Worcestershire sauce
3/4 t kosher salt
3 c shredded rotisserie chicken
1/2 c finely chopped onion
1/2 c finely chopped celery (About 2 stalks)
1 oz blue cheese crumbled (optional)
Preheat oven to 375. Lightly grease an 9 x 9″ pan.
Melt 2 T of butter in a large saucepan over medium heat. Add flour, whisking constantly until golden brown, about 1 minute. Gradually add half-and-half, whisking until mixture is thickened and coats the back of a wooden spoon, about 3 minutes.
Reduce heat to low, gradually add 2 c of the cheese, 1/2 c at a time, stirring until melted and smooth after each addition. Remove from heat and whisk in 2/3 c hot sauce, sour cream, Worcestershire, cream cheese and salt. Set aside.
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. Repeat, finishing with two more lasagna noodles, 1/3 c of sauce and the remaining cheddar cheese.
Cover with greased foil and bake for 30 minutes. Remove foil and bake for 10 minutes until golden and bubbly. I did run this under the broiler to achieve a bit more of a golden top.
Serve with extra sauce and blue cheese crumbles if you like.
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