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My review
Buffalo Cheesy Chicken Lasagna
liloneag
"A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!"
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Ingredients
1 h 50 m servings 435 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 435 calories; 15.4 g fat; 40 g carbohydrates; 33.3 g protein; 94 mg cholesterol; 932 mg sodium. Full nutrition
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Reviews
Read all reviews 6893 Ratings
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Most helpful positive review
10/19/2007
I was really excited to try this one. With some minor adjustments this can be a fabulous recipe. I read several ratings first and agree with several of the suggestions: Using less water is a MUS...
Most helpful critical review
1/27/2009
I tried this recipe out once and wasnt too impressed but it did give me a base to start with. Changes are below: •1 pound Tyson’s Buffalo Chicken Tenders cut up into small bite size pieces. •2 ...
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10/19/2007
I was really excited to try this one. With some minor adjustments this can be a fabulous recipe. I read several ratings first and agree with several of the suggestions: Using less water is a MUS...
10/1/2008
This was really good, however, I made a few significant changes that I think really contributed to the recipe. I used fresh mushrooms instead of canned and added fresh parsley in the ricotta mi...
9/15/2004
TREMENDOUS! I made it a few weeks ago and forgot to submit a review. My wife and I thought it was awesome. The only problem was the onion was too crunchy...so we picked them out as we ate. Ne...
1/27/2009
I tried this recipe out once and wasnt too impressed but it did give me a base to start with. Changes are below: •1 pound Tyson’s Buffalo Chicken Tenders cut up into small bite size pieces. •2 ...
2/8/2011
Everybody loved it!!! I did a few adjustments. I shredded instead of diced the chicken. Added the whole bottle of hot sauce cuz we couldn't taste the 2 tbls. I don't eat mushrooms or onions so I...
10/25/2010
A co-worker made this a few weeks ago and it smelled wonderful. I asked her how to make it and she said she got the recipe off Allrecipes. I made this last week and it was amazing! I did add ...
10/18/2010
WOW! this was just what i was looking for - i typed in a few ingredients i had and this came up! I did make a number of changes, following advice from others on here (less water, more hot sauc...
10/4/2010
Yummy! Used 2 lbs of chicken, and I think it came out just right. Used almost 1/2 c. Frank's Buffalo sauce, and it wasn't too much. Used 1/2 tomato and 1/2 alfredo sauce, and 1/2 mozzerella a...