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Buffalo Chicken Lasagna Recipe

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This recipe for Buffalo Chicken Lasagna is from The Carreras Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs chicken breasts
Salt and ground black pepper
15 oz ricotta cheese
1 c chopped celery
1 1/2 c ranch dressing
1/2 c minced Italian parsley
1 egg, lightly beaten
1 (12-oz) bottle cayenne pepper sauce (like Frank’s)
1 stick unsalted butter, melted
12 lasagna noodles
3 c shredded mozzarella cheese
2 c shredded cheddar cheese




Directions:
Directions:
Preheat oven to 400°F. Season chicken breasts with salt and pepper; place them in an even layer on a greased baking sheet. Bake for 30-40 minutes, until completely opaque all the way through and registers 165°F on an instant-read thermometer

In a mixing bowl, mix ricotta cheese, ranch, celery, parsley, and egg, set aside.

Cook noodles according to package directions; drain and drizzle with olive oil to prevent sticking.

Let chicken cool slightly before shredding it. Reduce oven temperature to 350°F.

Combine hot sauce with butter and mix with chicken.

Spread a little of the chicken mixture on the bottom of a greased 13x9-inch casserole dish. Spread 4 noodles in an even layer over that, followed by a third of the ricotta mixture, then 1 cup mozzarella cheese, and ⅔ cup cheddar cheese. Repeat layers twice.

Cover with foil and bake for 20 minutes. Uncover; bake 25 minutes longer or until cheese is bubbly. Let cool for 10-15 minutes before slicing and serving with scallions.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you don't like it really spicy then cut the amount of hot sauce.

 

 

 

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