Buffalo Chicken Lasagna

We love Buffalo anything, so when I found this recipe on Pinterest, I knew I had to try it.

I made a few changes, based on the recipe for Buffalo Chicken Pasta Bake.  Where the recipe calls for cooking the onions, I added carrots and celery.  I cooked the chicken as she suggested in the oven.  I seasoned it with salt, pepper, and garlic powder.  We use Red Hot Buffalo flavor sauce.  I skipped the hot pepper sauce -- this was plenty hot for us!

Click here for the original post on the blog All in All.  All of the notes below are from the original poster, not from me.

Buffalo Chicken Lasagna

1 tablespoon olive oil

1 tablespoon butter

1/4 cup onion, diced

1 clove garlic, minced

8 ounce cream cheese

1 cup buffalo wing sauce

Hot pepper sauce such as Franks Red Hot or Tabasco (amount based on your own preference)

2 cups cooked chicken, shredded (I baked chicken tenders in the oven covered with foil at 350 for 25 minutes for this recipe, but a rotisserie chicken would work very well too)

1/2 cup ranch dressing

8 ounce package of shredded mozzarella cheese

Lasagna noodles, cooked according to package directions (do not use "no cook" noodles; they must be boiled and fully-cooked before building the lasagna)

Directions:

1. In a medium pot, heat the olive oil and butter over medium heat until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.

2. Cut the cream cheese into cubes and add to the pot. Stir well until completely melted then add in the buffalo sauce and a few dashes of hot pepper sauce to taste. Spoon a small amount of the buffalo and cream cheese sauce into the bottom of a 9x13 baking dish and spread it around to cover the bottom of the dish. Stir the chicken into the sauce in the pot.

3. Place one layer of lasagna noodles in the bottom of the dish. Spread half of the chicken mixture over the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then spread the cheese over the top.

4. Bake at 350 for about 25 minutes (I bake it uncovered). Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.

Creamy Buffalo Chicken Enchiladas

We love anything around here that tastes like Buffalo wings!  So I had to give this recipe a try.

It was simple and tasty.  But I have an issue with "sogginess," so leftovers weren't that pleasant for me (I used flour tortillas, which might account for the sog factor).  Yet, I loved the taste of this recipe.  Next time I am going to see what it's like in a casserole format, like the Easy Taco Casserole.  Or maybe I'll just try the corn tortillas!

I cooked chicken tenders I had in the freezer instead of shredding a rotisserie chicken.  I cut them in half and cooked them in hot oil, leaving them undisturbed for several minutes so they would brown on one side.  I also used ranch instead of bleu cheese because Chris doesn't like it.

This recipe came from the October/November 2014 issue of Taste of Home.

Creamy Buffalo Chicken Enchiladas

3 cups shredded rotisserie chicken
1 10 oz can enchilada sauce
1/4 cup Buffalo wing sauce
1 1/4 cups shredded cheddar or Monterey Jack cheese, divided
12 6 inch corn tortillas, warmed
1 can condensed cream of celery soup
1/2 cup blue cheese salad dressing
1/4 cup milk
1/4 tsp chili powder

Optional toppings:  sour cream, green onions, additional Buffalo wing sauce

Preheat oven to 350.  In a large bowl, combine chicken, enchilada sauce, and wing sauce.  Stir in 3/4 cup of the cheese.

Place 1/4 cup of chicken mixture off center on each tortilla.  Roll up and place in greased 13 x 9 pan, seam side down.

In a small bowl, mix soup, salad dressing and milk.  Pour over enchiladas.  Sprinkle with remaining cheese.  Top with chili powder.

Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.