Buffalo Chicken Pasta (Print Version)
# Ingredients:
01 -
Cooked lasagna sheets, about 12 ounces.
02 -
Shredded chicken from a rotisserie, around 3 1/2 cups.
03 -
One packet of ranch-flavored seasoning.
04 -
Softened cream cheese, a total of 24 ounces.
05 -
One cup of hot sauce or buffalo sauce.
06 -
1/2 cup milk.
07 -
Shredded cheddar, 2 cups.
08 -
Shredded mozzarella, 2 cups.
# Instructions:
01 -
In a bowl, mix together cream cheese, milk, ranch seasoning, buffalo sauce, and 1 1/2 cups of both cheeses until smooth.
02 -
Grease a 9x13 pan and spread a quarter of the cheese mixture. Cover with lasagna sheets, slightly overlapping them.
03 -
Spread another quarter of the cheese filling on top, then layer with half of the chicken. Repeat with more pasta sheets, cheese filling, and chicken. Finish with the rest of the noodles and cheese mixture.
04 -
Scatter the remaining shredded cheese over the top and cover the dish with aluminum foil.
05 -
Bake at 375°F for 45 minutes while covered. Remove foil and bake for 10 minutes more till bubbly. Let it sit for about 8-10 minutes before dishing up.
# Notes:
01 -
You can make this ahead of time and pop it into the oven when you're ready.
02 -
Top it off with extras like green onions, ranch drizzle, or crumbled blue cheese.