The Ultimate Buffalo Chicken Lasagna Recipe

Say goodbye to buffalo chicken wings – there's a new buffalo chicken dish in town. Meet this tasty lasagna, with layers of spicy buffalo sauce, shredded chicken, and a filling made with blue cheese. The recipe that comes next might be enough for you to stop using the fryer forever.

To make this dish, start by making your own buffalo sauce. Mix it with shredded cooked chicken. If you have leftovers or a rotisserie chicken, that makes the recipe super easy. But you can also bake chicken breasts and shred them into the sauce. Then, create a creamy sauce with blue cheese to drizzle between layers of noodles. A topping of crumbled blue cheese finishes it off.

 The Ultimate Buffalo Chicken Lasagna Recipe

Once you taste this dish, you'll want to enjoy it again and again.

Discover the Ultimate Buffalo Chicken Lasagna Recipe: A Flavorful Twist on a Classic Dish

Here's what you'll need:

• 1 1/3 cup Frank's Red Hot sauce
• 1 cup butter
• 3 tablespoons cider vinegar
• 1/2 teaspoon garlic powder
• 2 cups cooked chicken, shredded
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups whole milk
• 9 lasagna noodles
• 1/2 cup panko breadcrumbs

Now, let's get cooking:

1. Preheat the oven to 350 degrees.
2. In a saucepan, mix the hot sauce, butter, vinegar, and garlic powder. Whisk until combined, and cook until the butter is melted and mixed with the hot sauce. Take it off the heat, stir in the chicken, and set it aside.
3. In another saucepan, melt the butter and flour over medium-low heat. Whisk until it forms a smooth paste, then slowly add the milk, whisking until it thickens into a white sauce. Bring it to a boil, remove from heat, and add 3/4 of the blue cheese. Whisk to combine.
4. Cook the lasagna noodles according to the package directions.
5. Coat the bottom of a lasagna pan with a bit of the blue cheese sauce and top it with a layer of three noodles.
6. Spread 1/3 of the chicken mixture over the noodles.
7. Repeat the layers until all the ingredients are used, ending with a layer of chicken.
8. Top it off with panko breadcrumbs.
9. Bake for 40 minutes until it's bubbly and brown.
10. Let it stand for 15 minutes before serving.