Buffalo Chicken Lasagna

A while ago, I made this chicken and cheese lasagna from Real Mom Kitchen. And while it was good, and all three of us liked it just fine, it needed some...something. While we had dinner, Joe and I talked about what we could add to it to make it truly spectacular -- we mentioned broccoli, pimientos, and green chiles -- but when he returned from the kitchen with a bottle of Frank’s Red Hot to add to his serving, I knew exactly what I’d do the next time I made it.

And so this buffalo chicken lasagna was born.

This was definitely one of the best culinary ideas I’ve ever had. This lasagna was so delicious -- cheesy and spicy and creamy and just, well, yummy. It’s very low-maintenance too. There’s no slow-cooking of the sauce on the stove; you just mix all the ingredients together and layer them, and bake the whole thing for 45 minutes or so. I used a store-bought rotisserie chicken for this, which worked perfectly. I think this lasagna would be great to serve at a casual dinner party or family reunion -- after all, who doesn’t love buffalo chicken? Who doesn’t love lasagna? Combine the two, and it’s just as good as you’d imagine it to be.

I’ll definitely make this one again!

Buffalo Chicken Lasagna
source: inspired by Real Mom Kitchen

1 12-ounce can evaporated milk

1 1-ounce packet dry Ranch dressing mix
1 can cream of celery soup
3/4 cup hot sauce
2 cups cooked shredded chicken

9 no-boil lasagna noodles

3 cups shredded cheddar cheese

1. Preheat the oven to 350 degrees.

2. Combine evaporated milk, Ranch dressing mix, cream of celery soup, and hot sauce in a large bowl. Stir in chicken.

3. Spread a small amount of the chicken sauce in the bottom of a greased 11 x 7 or 12 x 8 pan. Layer a third of the lasagna noodles, poultry sauce, and cheese. Repeat layers twice more, ending with poultry sauce and cheese.

4. Bake for 45 minutes or until hot and bubbly. Let rest 10 minutes before serving.