Buffalo Chicken Pasta Layers (Print Version)
# Ingredients:
01 -
Cooked lasagna noodles (12 oz), still somewhat firm.
02 -
Pulled rotisserie chicken (3 1/2 cups).
03 -
One packet of ranch seasoning mix.
04 -
Softened cream cheese (24 oz).
05 -
Hot sauce or buffalo sauce (1 cup).
06 -
Milk (1/2 cup).
07 -
Shredded cheddar (2 cups).
08 -
Shredded mozzarella (2 cups).
# Instructions:
01 -
Stir together the softened cream cheese, hot sauce, ranch packet, milk, and 1 1/2 cups each of the mozzarella and cheddar until smooth and well blended.
02 -
Put 1/4 of your cheese mixture at the bottom of a greased 9x13 dish. Add noodles on top, making sure they overlap for full coverage.
03 -
Add another 1/4 of cheese mix, then half the shredded chicken. Follow with more noodles, then cheese mix, then remaining chicken. Finish with last noodles and cheese mix.
04 -
Scatter leftover cheese across the top. Cover the dish with foil.
05 -
Pop in a 375°F oven for 45 minutes with foil on, then 10 more minutes uncovered until it bubbles. Let it cool for 8-10 minutes before cutting.
# Notes:
01 -
You can make this earlier and store in fridge until ready to bake.
02 -
Try adding green onions, blue cheese or extra ranch on top if you want.