on Aug 21, 2015, Updated Jul 13, 2021 27 Comments Oh my goodness. If you guys like buffalo chicken nearly as much as my family does, then this recipe is going to be one that you have to try. I love to prepare this dish as a make-ahead to help me throughout the week since it makes a huge recipe perfect for serving a crowd or serving for a couple of meals. But, you can also take this recipe and divide it in half into smaller baking dishes, bake one for now and freeze the other for later or even for sharing. Talk about a win win!
Easy Buffalo Chicken Lasagna Recipe
To make this buffalo chicken lasagna, I start by cooking boneless, skinless chicken breasts that I’ve cubed along with onion, celery until the chicken is browned and cooked through and the onion and celery are tender. Then, I stir in the garlic and cook it for a minute or two before adding in my diced tomatoes, the majority of my homemade buffalo sauce, a little water and salt and pepper. Let me tell you guys, that mixture is pure heaven right by itself and is perfect to go on salads or mixed into so many other dishes. While my chicken mixture is cooking, I have another pot going to boil my lasagna noodles. Of course, you can use the no-boil variety or replace the noodles with zucchini sliced really thinly instead. Both work just as well and are amazing! Once the noodles are ready, you’ll stir together your ricotta cheese and some blue cheese and start layering for lasagna! You’ll bake for a while covered and then bake the remainder of the time uncovered until the buffalo chicken lasagna is bubbly and the cheese is melted. Remove it from the oven, pour on the remaining buffalo sauce and let it stand for a few minutes before serving.
Make Ahead Instructions
Prepare recipe as instructed, without baking. Wrap tightly and store in the refrigerator up to 2 days. When ready to cook, bake as instructed and serve.
Freezer Instructions
Here’s my Buffalo Chicken Lasagna recipe. I think you will love it! Enjoy!Robyn xo
