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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