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.