Buffalo Chicken Lasagna is a rich, spicy, indulgent dinner or snack filled with all the flavor you can handle! Just imagine the ever popular Buffalo Chicken Dip layered between lasagna noodles and melted cheese then topped with blue cheese or ranch dressing. Delish!
Update: I’ve just added two new recipes that you might be interested in: Buffalo Chicken Pasta and Buffalo Mozzarella Sticks
BUFFALO CHICKEN LASAGNA!
I’m actually new to buffalo wings. I ate my first wing at thirty years old. Yep, it’s true. Wings never seemed like “my thing.” But I was wrong… oh so wrong. I loveeee Buffalo wings now!
When I saw a recipe for Buffalo chicken lasagna I was really excited! But once I read the recipes I found online I felt like none were what I really wanted. Most combined marinara sauce and wing sauce. What I wanted was much more like Buffalo Chicken Dip baked between layers of pasta.
So since no recipe I could find was what I wanted, I took the idea of Buffalo Chicken Lasagna and made my own unique version. It rocks.
Serve this Buffalo Chicken Lasagna with celery and carrot sticks, some blue cheese crumbles, blue cheese or ranch dressing, and my Banana Pudding Cupcakes for dessert and you’ll have an awesome meal! It’s okay to splurge like this every once in a while!
Print
Buffalo Chicken Lasagna
Print Recipe
Pin RecipeDescription
Buffalo Chicken Lasagna is a rich, spicy, indulgent dinner or snack filled with all the flavor you can handle! Just imagine the ever popular Buffalo Chicken Dip layered between lasagna noodles and melted cheese then topped with blue cheese or ranch dressing. Delish!
Ingredients
- 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
- 1 package of lasagna noodles, cooked according to package directions (do NOT use “no cook” noodles; they must be boiled and fully-cooked before building the lasagna)
Instructions
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 9×13 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 25-30 minutes (I bake it uncovered) until the cheese is melted. Serve with ranch or blue cheese dressing and maybe some carrot and celery sticks.
Makes 12 servings.
The Thing About Blue Cheese…
Not everyone likes blue cheese. I’m one of those people. So I really recommend using ranch in the recipe unless you’re 100% sure that everyone who will be eating this lasagna likes blue cheese. The blue cheese lovers can use blue cheese dressing on their lasagna and top it with blue cheese crumbles.
(aff)
Also check out my recipe for Buffalo Chicken Pasta and Buffalo Mozzarella Sticks
Chris Carter says
August 18, 2014 at 5:31 pmMmm… that looks amazing!! Pinned!
Carissa Shaw says
August 20, 2014 at 3:40 pmThanks for pinning! 🙂
Ashley Sicoli says
August 19, 2014 at 4:38 amCan u post a video of u make. It please
Carissa Shaw says
August 20, 2014 at 3:41 pmGreat idea! I've not done any Vlogs yet, but this recipe is so popular I just might!
Aimee Fauci says
August 19, 2014 at 2:50 pmThat is interesting. Quite an interesting touch. I have a feeling my boys would enjoy this.. what a different spin.
Carissa Shaw says
August 20, 2014 at 3:41 pmYes, totally a "man" food! But, I like it too 🙂
Jenna Brussee says
August 19, 2014 at 4:56 pmYUM! I am obsessed with buffalo chicken. I've done just about everything with it, but I never thought about lasagna. I need to try it.
Carissa Shaw says
August 20, 2014 at 3:45 pmIt's really yummy! Creamy and spicy… perfection!
Adrienne says
August 19, 2014 at 4:56 pmThat looks sooo good! I'm sure my family would love it. I had to Pin it to my board. 🙂 Thanks for sharing!
Carissa Shaw says
August 20, 2014 at 3:45 pmThanks for pinning!
The GO Mamas says
August 19, 2014 at 5:18 pmmy kids would devour this in our home. Buffalo chicken AND lasagna (one of their faves) is a winning combo
Carissa Shaw says
August 20, 2014 at 3:45 pmRight?! It's an awesome comfort food!
Christina says
February 24, 2017 at 8:19 amI am making this for dinner tonight
Danielle says
August 19, 2014 at 7:06 pmMmmm! This looks delicious – something my husband would love too!
Carissa Shaw says
August 20, 2014 at 3:46 pmMan food for sure! 🙂
carmonica says
August 19, 2014 at 9:34 pmDo you have to cook the noodles ahead of time?
Carissa Shaw says
August 20, 2014 at 3:48 pmFor this recipe yes. When I make regular lasagna I prefer to use Barilla noodles that do not need to be cooked. But this Buffalo Chicken Lasagna doesn't have quite as much liquid nor does it cook as long as a traditional lasagna, so I doubt uncooked noodles would work.
Chrissy Rush says
November 10, 2015 at 10:56 pmI love this recipe, i make it A LOT. I use the oven ready noodles, the only problem i have with them is the bottom layer doesnt cook right. So this time i tried putting extra wing sauce on the bottom of the pan.
Carie Spence says
August 20, 2014 at 2:00 amYep, my husband would be ALL over this 😉 Thank you for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest board.
Carissa Shaw says
August 20, 2014 at 3:49 pmThank you so much!
MJ says
August 20, 2014 at 4:42 amI totally have to make this. I can taste the goodness already. Pinned for later. Can't wait.
Carissa Shaw says
August 20, 2014 at 3:53 pmThanks for pinning!
Michelle from Weekend Craft says
August 20, 2014 at 11:50 amWow does that look good! Is it wrong to want it at 8am?! Thanks so much for stopping by Creative Spark Link Party! We hope you stop by again today to link up! http://bit.ly/1ml6d2u
Carissa Shaw says
August 20, 2014 at 3:55 pmHaha! I probably could eat it for breakfast 🙂 Thanks for stopping by!
Anonymous says
August 20, 2014 at 1:09 pmI have made this, but don't use noodles, I use flour tortillas instead
Carissa Shaw says
August 20, 2014 at 3:54 pmThat sounds awesome!
Rachel says
August 20, 2014 at 4:10 pmThat looks & sounds delicious! I can't wait to try it!
Carissa Shaw says
August 20, 2014 at 6:32 pmThanks for stopping by!
Anonymous says
August 21, 2014 at 12:22 amGotta use Frank's RedHot with this!
Carissa Shaw says
August 22, 2014 at 3:02 pmFor sure!
Anonymous says
August 21, 2014 at 6:24 pmI live in the UK, we dont have buffalo sauce or ranch dressing here… one of my laments from moving away from the states. Can you offer up any recipes for those to use? Im dying to try this!!
Carissa Shaw says
August 22, 2014 at 3:04 pmOh wow! That does kind of kill the recipe, doesn't it! Are you able to order food online and ship it in? Hidden Valley Ranch and buffalo wing sauce are typically shelf stable products.
Anonymous says
August 22, 2014 at 4:34 pmAn update!: I found Franks Red Hot at my local Tesco Extra, and found a Newman's Own ranch dressing!!! Thats the great news… the bad news is my family wont stop asking me what buffalo chicken is (is it a really big chicken? Does it have fur?)! So im making this lasagna tonight to educate 'em.
Anonymous says
August 23, 2014 at 2:04 pmIt's named after Buffalo BY where the sauce originated.
Carissa Shaw says
August 25, 2014 at 5:43 pmHaha! It's definitely an American flavor, so I hope they're ok with it 🙂 And yeah, it isn't named after an actual buffalo. It's named after Buffalo New York 🙂
Melissa Szkutak says
October 6, 2014 at 2:50 pmI'm from Buffalo, to make Buffalo chicken wing sauce is very very easy. A lot of Melted butter and your favorite hot sauce added to it to your liking, a dash of salt n pepper to taste. I also think there's a way to make ranch with sour cream buttermilk and spices, try a Google search.
Anonymous says
August 21, 2014 at 6:42 pmI do not Pin or Blog or Vlog?? I would just like to Print it without all the other misc. stuff. Is there a way???
Carissa Shaw says
August 22, 2014 at 3:05 pmI usually just copy the text and paste it into a word doc or something like that. I'm trying to move to a WordPress platform ASAP so then I'll be able to offer printable recipes.
Anonymous says
August 21, 2014 at 8:27 pmI think stuffed into manicotti would be outstanding too!
Carissa Shaw says
August 22, 2014 at 3:05 pmI'm starting to think this filling would be awesome with ANY pasta! Get creative and make it your own! 🙂
Tara says
August 22, 2014 at 12:11 pmI made this last night and it was AMAZING!!!! We LOVE Buffalo Wings so this was a no-brainer. i can't believe I never thought of it myself. I used Sweet Baby Rays Wing sauce which is a little spicier than I like but I was out of Frank's Wing Sauce (MY FAVORITE!). I did four layers of pasta and used just half of the mozzarella and that was PLENTY. I used Philadelphia cream cheese but it didn't really melt, just softened (that was weird). Thank you so much for a tasty,fast, family-friendly, affordable meal. I will definitely make this again, and again!
Carissa Shaw says
August 22, 2014 at 3:07 pmYea! I'm so glad you liked it! Cream cheese can be surprisingly difficult to melt. It does burn easily so I always just heat it on medium in a pot and stir with a whisk until it melts down. Not my favorite kitchen task, but worth it because cream cheese makes everything awesome 🙂
Dana says
August 22, 2014 at 4:00 pmMy hubby would LOVE this! He is kinda buffalo chicken obbessed. We have have family and friends send us bottles of Frank's Red Hot Sauce in care packages to keep him well stocked in his favorite flavor. Im hoping to make this for him as a special meal soon! Thanks for sharing.
Carissa Shaw says
August 22, 2014 at 4:33 pmI'm kinda buffalo chicken obsessed too! Have you had the buffalo chicken dip? I LOVEeeeee it! That's really where my inspiration came from for this recipe. I just wanted to be able to eat buffalo chicken dip for dinner 🙂
Anonymous says
August 22, 2014 at 8:20 pmDo you think I would be able to throw this all in the crockpot and cook on low?
Carissa Shaw says
August 25, 2014 at 5:47 pmI can't say for sure, but it's worth a try!
Anonymous says
October 4, 2014 at 11:19 pmI always make my buffalo chicken dip in a crock pot! Perfect for parties because it stays warm as people graze.
Abby Knous says
August 22, 2014 at 10:30 pmDo you know how many calories this would have per slice?
Carissa Shaw says
August 25, 2014 at 5:48 pmOh my… I would be afraid to know :-0 It's a once-in-a-while kind of treat for sure!
Anonymous says
December 9, 2014 at 7:31 pmYou could lower the calories by using fat free cream cheese, fat free ranch and low fat mozzarella cheese.
Anonymous says
August 23, 2014 at 7:55 pmIs this really spicy? If it is could you cut back on the wing sauce and add more ranch to cool it down a bit?
Carissa Shaw says
August 25, 2014 at 5:49 pmI made mine somewhat spicy. But for those who are not big on hot foods I would advise using a mild wing sauce, skipping the hot pepper sauce, and maybe adding a little more cream cheese to the sauce. The cream cheese really helps with the spice.
Emily Lambert says
August 24, 2014 at 6:44 pmOmg. This looks absolutely divine! I wonder if it would be just as tasty with fat-free mozzarella, light cream cheese, whole-wheat lasagna, and low-sodium sauce?
Carissa Shaw says
August 25, 2014 at 5:51 pmIt might be ok. Not as yummy as the original, but I would say try it out and see! I'm not a huge fan of whole wheat pasta so I would probably use sliced zucchini instead.
Emily Hand says
August 30, 2014 at 12:27 amI'm subbing cream cheese for yage Greek yogurt 😉 I'm trying the low cal version as we speak ;p
Anonymous says
August 24, 2014 at 9:47 pmTrying this tonight, looks amazing!
Carissa Shaw says
August 25, 2014 at 5:52 pmI hope you like it!
Crystal Green says
August 25, 2014 at 12:11 amOh my goodness, this sounds really good! I love buffalo chicken stuff a lot.
Carissa Shaw says
August 25, 2014 at 5:52 pmMe too! I could eat so much of the hot buffalo chicken dip :-0
Anonymous says
August 25, 2014 at 11:41 amNOBODY puts ranch on wings says this Buffalo girl!
Carissa Shaw says
August 25, 2014 at 5:51 pmI do 🙂
Anonymous says
October 12, 2014 at 1:38 pmNo TRUE Buffalonian would even consider using ranch on their wings!! If you order wings in Buffalo, you will not be asked " ranch or blue cheese ?"
Anonymous says
November 2, 2014 at 10:34 pmAbsolutely true…can't call it "Buffalo" without blue cheese…this looks like a great recipe though and I will definitely be trying it…with blue cheese:)
Anonymous says
August 25, 2014 at 4:50 pmIs this real spicy?
Carissa Shaw says
August 25, 2014 at 5:51 pmIt doesn't have to be too spicy. Use a mild wing sauce and skip the hot sauce and it should be fine!
Floo says
August 25, 2014 at 5:03 pmAll I see in that photo is OIL everywhere.. Ewww
Anonymous says
August 25, 2014 at 6:12 pmAgreed. Hot sauce and too many sources of fat in this recipe = orange oil everywhere.
Lynsie Seta says
August 26, 2014 at 3:32 pmIs pepper sauce actually hot sauce?
Carissa Shaw says
August 27, 2014 at 2:06 amYes it is hot sauce like Tabasco or Franks Red Hot
Kandy says
August 28, 2014 at 2:23 pmI do not have the wing sauce but do have Frank's Red Hot sauce. I am wondering if I use the FRH with some butter melted in it (like we do for wings) if that would work in place of the wing sauce. Not sure what the difference between them is….thanks…trying to start making it for lunch today for son who loves WINGS!
Carissa Shaw says
August 28, 2014 at 2:38 pmI think that might work. I found this recipe for wing sauce that looks good: http://allrecipes.com/recipe/buffalo-chicken-wing-sauce/
But I've never done it that way and I wonder if the sauce might separate a bit during cooking making it seem more greasy? Just a guess though. Who knows, it might be way BETTER with homemade buffalo wing sauce!
Anonymous says
August 28, 2014 at 9:54 pmAny idea how many people this feeds? I feel like 2 cups of chicken is not that much?! Def want to try this tomorrow!
Carissa Shaw says
August 30, 2014 at 2:39 pmIt's not a very tall lasagna. I got 12 slices out of it and some people might eat 2 slices. So to be sure there's enough, I would say 6 servings. I would always rather have left overs than not enough food!
Andrea Breckenridge says
August 29, 2014 at 5:40 pmHave you tried making this in a slow cooker or crockpot? If so, at what temperature and for how long?
Carissa Shaw says
August 30, 2014 at 2:41 pmI have not, but sounds like it might work! The baking part is really just to melt the cheese. I would try putting this in a slow cooker on low for an hour or two and then it can stay warm for a while before serving.
The Girl In The Cooking Bubble says
August 30, 2014 at 11:28 pmI veganized this tonight! It was amazing! 🙂
Carissa Shaw says
August 31, 2014 at 12:39 amAwesome! How did you do it?
Anonymous says
October 25, 2014 at 2:46 pmmy daughter is vegan and used to love buffalo wings. she would love it veganized! how did you do that?
WANDA MIDDLETON says
August 30, 2014 at 11:30 pmomg this was so good thanks for sharing
Carissa Shaw says
August 31, 2014 at 12:40 amGlad you liked it! I know it's not a flavor for everybody, but I'm glad so many are reporting that they made it and love it!
Aubrey says
September 1, 2014 at 11:08 pmMade this tonight and it was very good! The buffalo sauce was a little overpowering for my tastes though. If I were to make it again I would probably use 1/2 cup of buffalo sauce or use more cream cheese to mellow out the buffalo flavor. Other than that, my family and I really loved this lasagna. The mixture would also be great in quesadillas!
The Girl In The Cooking Bubble says
September 2, 2014 at 2:16 pmFor some reason, Carissa, it won't let me reply up there. But I veganized it using vegan versions. 🙂
Mozzerella style Daiya cheese, Earth Balance butter, Tofutti Cream Cheese, made my own wing sauce and ranch dressing, and used Beyond Meat chicken strips for the chicken. 🙂
I'd post a pic of mine if I could figure it out, but I don't think comments will let me!
Jessica_KYmom says
September 3, 2014 at 4:40 pmI cooked this last week. DELICOUS! I think it's better the day you cook it. We ate the leftovers the next night for dinner and it was still good, but definitely better the first night. The only thing we may change next time is adding a little more chicken. 🙂
Anonymous says
September 10, 2014 at 2:57 pmMaking this today to freeze for our week at the beach. I plan on adding some celery with the onions cause who doesn't like celery with their wings?!
Unknown says
September 12, 2014 at 9:16 pmHow do you think those oven ready Barilla noodles would do in this? Trying it today with some Quaker Steak Louisiana Lickers sauce.
Carissa Shaw says
September 30, 2014 at 12:45 pm"No boil" noodles will not work
Diana Smith says
September 22, 2014 at 11:23 pmWish I would have read comments first. The direction for noodles says "according to the box directions" the box says you do not need to cook first. What a waste of ingredients since it did not turn out. 🙁
Carissa Shaw says
September 23, 2014 at 1:34 amAwww bummer! I know several people have wondered if it would work with no-cook noodles. My suspicion was that it would not since the lasagna doesn't cook as long or have as much liquid as a traditional lasagna would. I wasn't totally sure on that, so thanks for commenting to let me know it definitely does NOT work. I'm editing the recipe to mention this important fact.
Nicole says
January 21, 2018 at 7:46 pmI bought no cook noodles on accident. After I had already put it the oven. I took it out. Deconstructed it. And semi cooked the no boil noodles. Then reconstructed and it turned out just fine. Although frustrating
Anonymous says
September 24, 2014 at 12:19 amdo you cook the chicken before mixing it in the sauce?
Carissa Shaw says
September 30, 2014 at 12:44 pmYes. The chicken needs to be fully cooked.
Anonymous says
September 28, 2014 at 6:26 pmCannot wait to make this!!! Such a good idea!!
Anonymous says
September 28, 2014 at 6:31 pmI have actually roasted an entire chicken buffalo style than made ranch mashed potatoes was a huge hit!!!!
Wayde Blank says
September 29, 2014 at 11:49 pmCould I just buy a rotisserie chicken and use that, like I do when I make chicken pot pie
Carissa Shaw says
September 30, 2014 at 12:44 pmYes! I've actually been thinking that when I make it again that is what I will do. First, that would be easier, which is always a good thing. 🙂 And second, the rotisserie chicken will be tastier than just basic baked or boiled chicken. So I think this is actually how I will make this recipe in the future.
Anonymous says
October 1, 2014 at 12:59 amHow many people does this recipe serve if you are using it as an entree?
Carissa Shaw says
October 9, 2014 at 1:16 amI get 9 slices out of my lasagna. It's not a very tall lasagna so I would say 2 slices per person, so about 4 servings.
Kayla says
October 1, 2014 at 7:33 amMade this tonight and it was amazing! My husband isn't a fan of chicken, but he said it was delicious. I boiled two chicken breast and it ended up giving me around 3 cups of chicken. I just added a little more cream cheese and wing sauce. I didn't bother with the hot sauce because my husband is a punk when it comes to spicy things. It still had a decent kick though. Next time I think I'm going to try doing multiple layers of cheese within the lasagna. Thanks so much!
Anonymous says
October 2, 2014 at 11:42 pmDid you cover it with foil when you baked it? Thanks
Carissa Shaw says
October 9, 2014 at 1:11 amI did not. I like the cheese to get a little brown on the top when it bakes so I left it uncovered, but that's just my preference.
Anonymous says
October 6, 2014 at 8:50 pmCarissa, if this is what you just come up with, I have one question. Will you marry me? Lol. Just kidding. Glad my wife isn't around to see this post. Looks awesome. Saving the recipe and going to try it. Thanks!
Carissa Shaw says
October 9, 2014 at 1:18 amNo. Haha! But I'll remind my husband that he should be extra thankful for all of my kitchen experiments! 🙂
Anonymous says
October 9, 2014 at 1:35 pmCan you tell me what brand of wing sauce is used in the original recipe?
Anonymous says
October 10, 2014 at 2:13 pmHomemade buffalo sauce: Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
Anonymous says
October 12, 2014 at 5:37 pmMy son just came home from basic training/tech school, This is what I am making him for his Welcome home meal. Thankyou for sharing your awesome recipes
Anonymous says
October 13, 2014 at 8:18 pmI came home from the store and found out I got the oven ready noodles. How bad will it turn out ? 🙁
Carissa Shaw says
October 24, 2014 at 1:49 amProbably pretty bad :-/ The sauce isn't thin enough for the pasta to absorb the liquid and the lasagna doesn't bake long enough for the noodles to cook either.
Anonymous says
October 21, 2014 at 1:59 pmDo you put mozzarella cheese in between each layer or only om top? Thanks!
Carissa Shaw says
October 24, 2014 at 1:47 amJust on top, but if you like more cheese then go for it!
ascott7289 says
October 23, 2014 at 8:59 pmWould this work with cheddar or montery colby cheese do you think? Also, I have to use gluten free noodles and they are ones you don't need to cook beforehand, since most GF things fall apart easily if they're over cooked…hopefully that works!?
Carissa Shaw says
October 24, 2014 at 1:47 amAny of those cheeses would be great!
I would be really hesitant to try the no cook gluten free lasagna noodles in this. What I would do instead would be to get a gluten free penne or other similar pasta, cook the noodles according to package directions, mix with the buffalo chicken mixture and then bake in a casserole dish with cheese sprinkled over the top.
Chris says
October 25, 2014 at 1:05 amSounds really good I am always open to new recipes with chicken, I am limited in meats I buy because of the cost and my income so this is a MUCH TRY!!!!
Haylie Sullivan says
October 27, 2014 at 12:52 amMade this tonight with ground chicken instead of chicken breast and it was amazing!
Anonymous says
November 2, 2014 at 12:58 pmIs this made in a 9 x 13 pan ? I need to know if I need 6 or 9 noodles?
Teila Gagat says
November 2, 2014 at 2:46 pmDo you use Franks wing sauce and Franks red hot pepper sauce as well?
R says
January 30, 2015 at 4:36 pmFrank's original Hot Sauce is the only one you need =)
Anonymous says
November 5, 2014 at 3:31 pmPinned! Made it this weekend and it was DELISH!!! Gonna make the buffalo chicken pasta next.
Anonymous says
November 5, 2014 at 5:19 pmI never thought to make this as a Lasagna. I have been making a buffalo chicken dip for years that my family loves. It's basically the same idea – chicken, cream cheese, ranch dressing, Frank's Hot Sauce, and Shredded Cheddar Cheese. I just bake it all together and serve it with tostitos chips. I like it with the Cheddar Cheese over Mozzarella. I actually prefer to have Blue Cheese with my wings, but prefer the Ranch in this recipe.
If you want to save time with the chicken you can also buy canned chicken that is already in chunks. I'd never use it for anything else, but it works perfect in this recipe.
Also, I have made BBQ and Cajun versions of this simply by changing out the Frank's/Buffalo Sauce with BBQ seasoning or Cajun Seasoning. I can't wait to try them with pasta!
Gyna DeLeon says
November 17, 2014 at 7:02 pmDid you season your chicken with anything before baking it in the oven?
eaglemanusa1 says
November 29, 2014 at 8:19 pmI made this and my family LOVED it!! Thank you for the idea and recipe!!
Dew Atkocaitis says
December 4, 2014 at 12:50 amI developed this recipe and was lucky enough to be featured on Food network for this, Ive made this hundreds of times, I use a rotissere chicken and I use the Barilla no Boil noodles and I swear by them. I also make a Buffalo Sauce from scratch similar to Hooters. Its been my claim to fame as a Firehouse Chef….Thanks For sharing
Carissa Shaw says
December 4, 2014 at 12:57 amThat's so cool that you were featured on Food Network! Can you share a link to your recipe? I would love to try it out!
Dew Atkocaitis says
December 4, 2014 at 1:49 amI'd be honored to share here are 2 links the first one is from my food blog which has the 40lb tray recipe..lol Its made in a huge resturant size pan.
http://www.firehousechefdew.com/buffalo-chicken-lasagna-blt-cesar-salad-bernalillo-county-fire-slaw/#comment-2476
And the other Link is to the home size recipe I cut it down after many asked after not realizing my original was a firehouse sized Pan…
http://wgntv.com/2013/04/05/lunchbreak-firehouse-chef-dew-makes-buffalo-dew-sagna/
https://www.youtube.com/watch?v=c-SxDY4Qx7M
Thanks fore letting me share on your awesome blog..
Anonymous says
December 9, 2014 at 9:09 pmGreat recipe, the best directions
I've ever had. Thanks for sharing! 🙂
I'll be sharing your recipe multiple times I'm sure.
Katie Geihs says
December 28, 2014 at 4:51 pmCan I substitue ricotta for the cream cheese?
Austin Zelenak says
January 23, 2015 at 4:39 pmAbout how many pounds of chicken is 2 cups?
Becky Walter says
January 26, 2015 at 12:32 amAny idea on the calorie count per serving if made according to the recipe?
Rachel Page says
January 29, 2015 at 6:25 amIt is hearty, delicious, and as gorgeous as the picture!
R says
January 30, 2015 at 4:34 pmThis looks delicious, and I can't wait to try it! Just an fyi though- I'm a Buffalo, NY girl, and I assure you there is no "or" It's Frank's Red Hot, or it isn't a Buffalo Wing. 😉 Anything else is just a Hot Wing
Anonymous says
January 31, 2015 at 5:31 pmHow many servings is this recipe?
Anonymous says
February 24, 2015 at 3:50 amCan you cook the night before and reheat the next day? If so how long and what temp?
Anonymous says
March 7, 2015 at 11:45 pmDo i put the raw chicken in the dish and let that bake or do I let the chicken cook in the sauce mixture?
Jessica Wilcox says
September 27, 2015 at 7:53 pmHaving it for dinner tonight
Jessica Wilcox says
September 27, 2015 at 7:53 pmHaving it for dinner tonight
Kayla Ruth says
January 1, 2016 at 8:10 pmI made this tonight and it was AMAZING. Everybody loved it! I will definitely make it again. Thanks for the recipe!
Martha says
May 25, 2016 at 11:05 amHi, do you have a preferred brand for Buffalo sauce? Thanks!
CORINA says
November 26, 2016 at 6:14 pmWe just made this for dinner tonight. I don’t know how we can ever go back to regular lasagna again. We used Moore’s original buffalo wing sauce and whipped cream cheese works really well with this recipe. We are going to try the stuffed manicotti next. Thank you so much for the amazing recipe idea.
Dawn says
January 14, 2018 at 2:22 pmMaking this tonight. I made my own ranch dressing. Also i made 3 layers and mozzerella cheese on every layer. Looks amazing. Can’t wait til dinner. Making a loaf of garlic pull apart bread with it.