BUFFALO CHICKEN LASAGNA
This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.
Provided by David Rigie
Categories Main Dish Recipes Pasta Chicken
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
- Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
- Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
- Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
- Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 38 g, Cholesterol 123.7 mg, Fat 38 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 12.3 g, Sodium 1733.8 mg, Sugar 4.9 g
SKILLET CHICKEN LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package instructions; drain and set aside.
- Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
- Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
- Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.
SKILLET BUFFALO CHICKEN LASAGNA
No need for time-consuming precooking in this one-skillet recipe-the lasagna noodles cook right along with the spicy sauce.
Provided by Cheri Liefeld
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.
- Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
- Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.
- Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.
Nutrition Facts : ServingSize 1 Serving
SKILLET BUFFALO CHICKEN LASAGNA RECIPE - (4.5/5)
Provided by BabyDoll-2
Number Of Ingredients 14
Steps:
- In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink. 2. Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes. 3. Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes. 4. Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.
SKILLET CHICKEN LASAGNA
What you'll do is just layer, layer, layer. Little bit of (store-bought!) marinara down in the bottom of a big cast-iron skillet (I used a 13-incher for this). Then goes a layer of the cooked, broken lasagna sheets. Then some shredded chicken. Then a few dollops with the herbed ricotta. Followed by shredded mozzarella, and then more sauce. Repeat about three more times. It doesn't have to be perfect, because a) life and b) you'll top it all with the remaining sauce and more shredded cheese.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the noodles, covered, until tender, about 4 to 5 minutes or according to package directions. Drain the noodles and toss with 1 tablespoon oil in a medium bowl.
- Combine the ricotta, parsley, lemon zest and a pinch of salt in a medium bowl.
- Spoon about 2/3 cup marinara in the bottom of a large 13-inch cast-iron skillet. In a single layer, arrange about a third of the cooked lasagna sheets over the sauce. Sprinkle about a third of the chicken over the noodles, followed by five to six dollops of the herbed ricotta mixture and about a third of the mozzarella. Repeat two more times for a total of three layers, or until everything is in the skillet.
- Bake uncovered for 30 minutes. Flip the oven to broil and bake until the cheese is browned and bubbly, about 5 minutes. (Don't walk away! It happens fast.)
- Let the lasagna rest about 10 minutes. Garnish with the Parmesan and parsley leaves.
BUFFALO CHICKEN SKILLET
Both simple and amazing, this is a family favorite!
Provided by Mich
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 39m
Yield 8
Number Of Ingredients 8
Steps:
- Sprinkle salt and black pepper over chicken breast tenderloins.
- Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
- Dip both sides of each chicken breast in the eggs and then in the panko.
- Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
- Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 18.8 g, Cholesterol 250 mg, Fat 28.3 g, Fiber 0.1 g, Protein 48.1 g, SaturatedFat 5.8 g, Sodium 1207.6 mg, Sugar 0.5 g
SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE
This is a fun twist on traditional lasagna. If you love buffalo wings, you will LOVE this lasagna.
Provided by Camille
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
- Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
- Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
- Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
- Repeat all layers.
- Sprinkle bleu cheese crumbles on top.
- Pour water over lasagna.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.
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BUFFALO CHICKEN LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
4.9/5 (7)Category Main DishCuisine AmericanTotal Time 1 hr 35 mins
- Heat olive oil in a large skillet over medium-high heat. Add in ground chicken, onion, and celery and cook 7 to 10 minutes, until chicken is cooked through and vegetables are tender. Stir in buffalo hot sauce, diced tomatoes and season with salt and pepper, to taste. Bring to a simmer and reduce to medium low. Let simmer until ready to assemble lasagna.
- Melt the butter in a medium saucepan over low heat. Whisk in flour thoroughly to form a paste. Increase heat to medium high. Whisk in the milk. Continue whisking and bring to a simmer. As the mixture gets hotter, it will thicken. Once thick, remove from heat and season with salt and pepper, to taste.
- Place a couple spoonfuls of the bechamel sauce onto the bottom of a lightly greased 9x13 pan. Preheat oven to 375 degrees.
- To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the white sauce. Top with 1/4 of mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and sprinkle with blue cheese. Cover loosely with aluminum foil.
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