Best 11 Skillet Buffalo Chicken Lasagna Recipes

BUFFALO CHICKEN LASAGNA

Steps:

• Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
• Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
• Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
• Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
• Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.

SKILLET BUFFALO CHICKEN LASAGNA

Steps:

• In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.
• Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
• Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.
• Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.

SKILLET BUFFALO CHICKEN LASAGNA RECIPE - (4.5/5)

Steps:

• In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink. 2. Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes. 3. Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes. 4. Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.

BUFFALO CHICKEN LASAGNA

Steps:

• In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

SKILLET CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Cook the noodles, covered, until tender, about 4 to 5 minutes or according to package directions. Drain the noodles and toss with 1 tablespoon oil in a medium bowl.
• Combine the ricotta, parsley, lemon zest and a pinch of salt in a medium bowl.
• Spoon about 2/3 cup marinara in the bottom of a large 13-inch cast-iron skillet. In a single layer, arrange about a third of the cooked lasagna sheets over the sauce. Sprinkle about a third of the chicken over the noodles, followed by five to six dollops of the herbed ricotta mixture and about a third of the mozzarella. Repeat two more times for a total of three layers, or until everything is in the skillet.
• Bake uncovered for 30 minutes. Flip the oven to broil and bake until the cheese is browned and bubbly, about 5 minutes. (Don't walk away! It happens fast.)
• Let the lasagna rest about 10 minutes. Garnish with the Parmesan and parsley leaves.

BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix together the cooked chicken, spaghetti sauce, and buffalo sauce; set aside.
• Add olive oil to a large skillet over medium high heat. Once oil is heated, add green peppers, onion, garlic, zucchini, and celery. Saute until vegetables are tender and add to chicken and sauce mixture.
• In another bowl, mix together the ricotta, bleu cheese and parsley.
• Spread about 1 cup of the chicken and sauce mixture into the bottom of a 9x13" baking pan sprayed with non-stick cooking spray. Place three noodles on top. Spread about 2/3 cup of the ricotta cheese mix on top, then 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers 2 more times.
• Cover pan with aluminum foil and bake for 20 minutes.
• Remove foil and bake for 15-20 more minutes, or until cheese is melted and bubbly.

EASY BUFFALO CHICKEN LASAGNA

Steps:

• Boil noodles, preheat oven to 350.
• In one bowl, mix together chicken and Franks, allowing chicken to shred a little.
• In a separate bowl, mix butter, cream cheese, sour cream and dry ranch dressing.
• Spray a large baking pan with cooking spray. Layer noodles, chicken, cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar, cover with foil and bake on 350 for 30-40 minutes.
• Quicker option that tastes the same? Skip the lasagna noodles, use penne or rotini. Dump the cooked noodles in the sprayed pan, layer chicken on it, then the cream cheese mixture, the ingredients will get slightly blended in this step, which is perfect. Top with shredded cheese, cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.

BUFFALO CHICKEN LASAGNA

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken, onions, carrots and celery; cook 5 min. or until chicken is done and vegetables are tender, stirring frequently. Stir in pasta sauce, 1/2 cup wing sauce, water and vinegar. Bring to boil; cover. Simmer on low heat 30 min.
• Meanwhile cook noodles as directed on package, omitting salt; drain. Combine ricotta, 3/4 cup each shredded cheese and blue cheese, parsley, Italian seasoning, pepper and egg. Heat oven to 350°F.
• Spread 1/3 of the sauce mixture on bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles; sprinkle with 1/2 cup each of the remaining shredded cheese and blue cheese. Repeat layers twice; cover.
• Bake 30 min. Uncover; sprinkle with remaining cheeses and drizzle with remaining wing sauce. Bake 15 to 20 min. or until bubbly and heated through. Let stand 10 min. before cutting to serve.

BUFFALO CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
• In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
• Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
• Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
• Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
• Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
• Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
• Repeat all layers.
• Sprinkle bleu cheese crumbles on top.
• Pour water over lasagna.
• Cover and cook on low for 4-5 hours or high for 2-3 hours.
• When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.

SLOW-COOKER BUFFALO CHICKEN LASAGNA

Steps:

• In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses., Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese., Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.