Go Back
A close-up featured image showcases the delicious layers of Buffalo Chicken Lasagna, highlighting its cheesy top and flavorful chicken filling.

Buffalo Chicken Lasagna Perfect

This Buffalo Chicken Lasagna is a delicious and unique twist on a classic comfort food, combining the flavors of buffalo chicken dip with the comforting layers of lasagna. Perfect for potlucks, parties, or a cozy night in, this flavor-packed adventure is sure to become a new family favorite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 1 cup Buffalo wing sauce Frank's RedHot recommended
  • 1/2 cup ranch dressing
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 8 oz cream cheese, softened
  • 9 lasagna noodles, oven-ready no-boil
  • 1/2 cup ranch dressing, for layering
  • 1/4 cup chopped green onions, for garnish optional

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Saucepan
  • Whisk
  • Aluminum foil
  • Mixing bowls
  • Measuring cups and spoons
  • Two forks

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook chicken using your preferred method (simmer, bake, or Instant Pot).
  3. Shred the cooked chicken and toss with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  4. In a large saucepan over medium heat, melt butter.
  5. Whisk in flour and cook for 1-2 minutes, stirring constantly to create a roux.
  6. Gradually whisk in milk, ensuring no lumps form.
  7. Add salt, pepper, and garlic powder. Bring to a simmer, stirring constantly, until slightly thickened.
  8. Remove from heat and stir in 2 cups mozzarella cheese, 1/2 cup cheddar cheese, and softened cream cheese until smooth and creamy. Adjust seasonings as needed.
  9. Spread a thin layer of cheese sauce (about 1 cup) on the bottom of the baking dish.
  10. Arrange 3 lasagna noodles over the cheese sauce, slightly overlapping if necessary.
  11. Spread half of the seasoned chicken mixture over the noodles. Drizzle with 1/4 cup of ranch dressing.
  12. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of cheddar cheese.
  13. Repeat layers: cheese sauce, noodles, chicken, ranch, mozzarella, and cheddar.
  14. Top with the remaining noodles, cheese sauce, 1 cup of mozzarella cheese, and 1/2 cup of cheddar cheese.
  15. Cover the baking dish with aluminum foil and bake for 30 minutes.
  16. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
  17. Let the lasagna rest for at least 10-15 minutes before cutting and serving.
  18. Garnish with chopped green onions (optional).

Notes

For a spicier lasagna, add cayenne pepper to the chicken mixture or use a hotter buffalo wing sauce. For a milder flavor, use a less spicy buffalo wing sauce or add more ranch dressing. For an even richer and creamier lasagna, stir 1/2 cup of sour cream into the cheese sauce. Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 20-30 minutes covered with foil, or microwave for 2-3 minutes.