Cheesy Buffalo Ranch Chicken (Printable Version)
A creamy, spicy layered pasta dish with buffalo chicken, ranch seasoning, and melty cheeses.
# Ingredients:
→ Pasta
01 -
12 sheets lasagna noodles
→ Protein
02 -
500 grams shredded rotisserie chicken
→ Sauces and Seasonings
03 -
120 milliliters buffalo sauce
04 -
2 teaspoons ranch seasoning mix
→ Cheeses
05 -
225 grams shredded mozzarella cheese
06 -
100 grams shredded cheddar cheese
07 -
150 grams cream cheese
08 -
50 grams blue cheese crumbles (optional)
→ Add-ons
09 -
2 tablespoons milk
10 -
2 green onions, chopped
# Steps:
01 -
Combine shredded rotisserie chicken with buffalo sauce and ranch seasoning in a bowl, mixing until evenly coated.
02 -
In a separate bowl, blend cream cheese with mozzarella, cheddar, ranch seasoning, and milk until smooth and spreadable.
03 -
Spray a deep baking dish lightly with cooking spray. Spread a thin layer of chicken mixture on the bottom to prevent sticking, then layer lasagna noodles without overlapping.
04 -
Spread half of the chicken mixture evenly over noodles. Top with half of the cheese mixture and a sprinkle of mozzarella. Add another noodle layer and press gently.
05 -
Repeat layering with remaining chicken mixture, cheese mixture, and noodles. The last layer should be noodles.
06 -
Spread remaining cheese mixture over the final noodle layer, then sprinkle with remaining mozzarella and optional blue cheese crumbles. Cover tightly with foil, ensuring it does not touch the cheese.
07 -
Bake in a preheated oven at 190°C for 45 minutes.
08 -
Remove foil and bake an additional 10 minutes to brown the top. Allow to rest for 15 to 20 minutes before slicing to set layers.
09 -
Cut into squares, garnish with chopped green onions, and drizzle with extra ranch or buffalo sauce if desired.
# Notes:
01 -
Shredding rotisserie chicken while warm helps mixing. Resting the dish before cutting ensures clean slices.