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Crockpot Buffalo Chicken Lasagna Recipe

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This recipe for Crockpot Buffalo Chicken Lasagna, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie O'Dea
Added: Tuesday, February 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
uncooked lasagna noodles
15-ounce tub of ricotta cheese
2 cups shredded cheese (mozzarella and cheddar blend)
4 previously cooked chicken breast halves
1 jar of prepared pasta sauce
1 cup buffalo wing sauce
cup bleu cheese crumbles
3 red, yellow, or orange bell peppers
cup of water

Directions:
Directions:
In a large glass bowl, combine cooked and chopped chicken breasts, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell peppers. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients. Add the bleu cheese crumbles, if desired. Put the cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5 hours. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into it, or it will fall apart.

 

 

 

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