Cheesy Buffalo Ranch Chicken Lasagna
This cheesy Buffalo ranch chicken lasagna layers tender lasagna noodles, shredded rotisserie chicken, a creamy ranch-seasoned Buffalo sauce mixture, cheddar, and mozzarella. It is baked until bubbly and golden, then rested and finished with optional ranch dressing, green onions, or blue cheese crumbles.
Equipment
- large mixing bowl
- large pot
- 9x13-inch baking dish
- aluminum foil
- colander
Ingredients
- 12 ounces lasagna noodles
- 3 ½ cups rotisserie chicken, shredded
- 1 packet ranch seasoning
- 24 ounces cream cheese, softened
- 1 cup buffalo sauce
- ½ cup milk
- 2 cups cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- Ranch dressing, optional topping
- Green onions, chopped, optional topping
- Blue cheese crumbles, optional topping
Instructions
- In a large mixing bowl, combine softened cream cheese, ranch seasoning, buffalo sauce, milk, cheddar cheese, and 1 ½ cups of the mozzarella cheese. Mix until smooth and well incorporated.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking.
- Spread a thin layer of the cheese mixture on the bottom of a 9×13-inch baking dish.Lay down a layer of lasagna noodles.Spread another layer of the cheese mixture on top of the noodles, followed by a layer of shredded chicken.Repeat the layers, ending with a layer of the cheese mixture on top. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the final layer.
- Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes.Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese on top is bubbly and golden.
- Let the lasagna rest for 8–10 minutes before slicing to allow the layers to set. Garnish with optional toppings such as ranch dressing drizzle, chopped green onions, or blue cheese crumbles.
Notes
Swap the chicken with cooked ground beef or turkey for a different protein. For a milder version, use less Buffalo sauce or add a little more milk. Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven or microwave. The lasagna can be assembled a day in advance, refrigerated, and baked when ready.