Buffalo Chicken Creamy (Print)
Buffalo-spiked chicken, melty cheese, ranch, and pasta bring creamy, cheesy heat—this dish feels like a warm hug.
# Ingredients:
→ Lasagna Base
01 -
340 grams lasagna noodles
→ Buffalo Chicken Mixture
02 -
200 grams mozzarella cheese, grated
03 -
1 packet ranch seasoning
04 -
875 grams rotisserie chicken, shredded
05 -
120 millilitres milk
06 -
200 grams cheddar cheese, grated
07 -
680 grams cream cheese, softened
08 -
240 millilitres buffalo sauce
→ Optional Toppings
09 -
Blue cheese crumbles
10 -
Green onions, thinly sliced
11 -
Ranch dressing, as much as you want
# Steps:
01 -
After baking, leave it alone for about 8-10 minutes so it firms up before you cut it. Splash on a little ranch, toss on green onions and a handful of blue cheese on top if you want.
02 -
Take off the foil and pop it back in the oven for 10 more minutes, or until the cheese up top is bubbly and turns a golden color.
03 -
Wrap the baking dish in aluminum foil and bake at 190°C for 45 minutes. Oven should already be hot.
04 -
Just keep stacking cheese mixture, noodles, and chicken. End it off with a nice thick layer of that cheese blend right on top.
05 -
Toss down a layer of lasagna noodles over the bottom cheese mix. Spread more cheese blend and sprinkle on some shredded chicken.
06 -
Spoon some of the cheese mixture into the base of your 23x33-centimetre baking dish and spread it out evenly.
07 -
Throw cream cheese, ranch seasoning, buffalo sauce, milk, cheddar, and mozzarella into a big bowl (or stand mixer). Mix until you get a creamy, smooth blend.
# Notes:
01 -
You can put this together ahead of time and keep it in the freezer. To dial up or tone down the spice, just add more or less buffalo sauce. It’s easiest to slice if you let it sit out a bit after baking.