Cheesy Buffalo Ranch Chicken (Printable Version)

Layers of creamy cheese, shredded chicken, and buffalo sauce combine for a rich, comforting baked dish.

# Ingredients:

→ Pasta

01 - 250 g lasagna noodles

→ Protein

02 - 500 g shredded rotisserie chicken

→ Sauce and Seasoning

03 - 120 ml buffalo hot sauce
04 - 15 g ranch seasoning mix

→ Cheese Mixture

05 - 200 g shredded mozzarella cheese
06 - 100 g shredded cheddar cheese
07 - 120 g cream cheese, softened
08 - 30 ml milk

→ Topping

09 - 50 g extra shredded cheese blend
10 - 30 g blue cheese crumbles (optional)
11 - 30 g chopped green onions

# Steps:

01 - Combine shredded rotisserie chicken with buffalo hot sauce and half of the ranch seasoning mix until evenly coated.
02 - In a separate bowl, blend cream cheese, shredded mozzarella, shredded cheddar, remaining ranch seasoning, and milk until smooth and spreadable.
03 - Lightly spray a deep baking dish to prevent sticking and arrange all components nearby for efficient assembly.
04 - Spread a thin layer of buffalo sauce on the bottom of the baking dish to prevent sticking. Arrange a single layer of lasagna noodles without overlapping.
05 - Spread half of the buffalo chicken mixture evenly over the noodles, pushing it to the edges of the pan.
06 - Spread half of the cheese mixture gently over the chicken layer, then sprinkle some extra shredded cheese on top.
07 - Add a second layer of noodles, press lightly, then repeat with remaining chicken mixture, followed by remaining cheese mixture and extra cheese. Finish with a final layer of noodles on top.
08 - Spread the remaining cheese mixture over the last noodle layer, sprinkle extra shredded cheese, and optionally add blue cheese crumbles for enhanced flavor.
09 - Cover the dish tightly with foil, ensuring it does not touch the cheese, and bake in a preheated oven at 190°C for 45 minutes.
10 - Remove the foil and bake uncovered for an additional 10 minutes to achieve a golden, bubbly crust. Monitor closely to prevent burning.
11 - Allow the lasagna to rest for 15-20 minutes to set the layers for cleaner slicing.
12 - Cut into portions, drizzle with additional ranch or buffalo sauce if desired, and garnish with chopped green onions.

# Notes:

01 - Using warm shredded rotisserie chicken aids in better sauce absorption.
02 - Resting the dish after baking ensures firm slices and reduces mess.
03 - Adjust buffalo sauce quantity to control spice level.

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