Spicy Buffalo Ranch Chicken Lasagna
This Spicy Buffalo Ranch Chicken Lasagna combines tender shredded chicken coated in tangy buffalo sauce and creamy ranch dressing, layered with al dente noodles and a rich, cheesy sauce. It's a comforting dish with a spicy kick, perfect for a family meal or entertaining.
Equipment
- Large Bowl
- Large Saucepan or Dutch Oven
- 9x13 inch Baking Dish
Ingredients
Chicken Filling
- 3-4 cups Cooked Chicken shredded (rotisserie chicken works wonders for convenience!)
- 1 cup Buffalo Sauce your favorite brand, adjust spice level to taste
- 0.5 cup Ranch Dressing creamy full-fat works best for flavor
Lasagna
- 12-15 Lasagna Noodles oven-ready or regular noodles, cooked al dente
Creamy Cheese Sauce
- 0.5 cup Ranch Dressing creamy full-fat works best for flavor
- 8 oz Cream Cheese softened
- 0.25 cup Butter
- 0.25 cup All-Purpose Flour
- 3 cups Milk whole milk for creaminess, or 2%
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Black Pepper To taste
Topping
- 3 cups Mozzarella Cheese shredded
- 1 cup Cheddar Cheese shredded (sharp or mild, as preferred)
- 0.5 cup Parmesan Cheese grated
- Fresh Chives or Green Onions For garnish (optional)
Instructions
Prepare the Chicken Filling
- In a large bowl, combine shredded cooked chicken, buffalo sauce, and 1/2 cup ranch dressing; toss until evenly coated. Set aside.
Make the Creamy Cheese Sauce
- Melt butter in a large saucepan over medium heat, then whisk in flour for 1-2 minutes until a thick roux forms. Gradually whisk in milk until the sauce thickens, about 5-7 minutes.
Finish the Sauce
- Reduce heat to low and stir in softened cream cheese until smooth, then add the remaining 1/2 cup ranch dressing, garlic powder, onion powder, salt, and pepper. Stir well and remove from heat.
Preheat & Prepare
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Assemble the Lasagna
- Spread a thin layer of creamy cheese sauce in the baking dish, then layer with 3-4 lasagna noodles and half of the buffalo ranch chicken mixture.
- Top with 1/3 of the remaining creamy cheese sauce, 1 cup mozzarella, and 1/2 cup cheddar cheese.
- Repeat the layers: noodles, remaining chicken, another 1/3 creamy cheese sauce, and more mozzarella and cheddar.
- Finish with a final layer of noodles, the remaining creamy cheese sauce, mozzarella, cheddar, and all the grated Parmesan cheese.
Bake
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly. Let rest for 10-15 minutes before serving; garnish with chives or green onions if desired.
Notes
For extra heat, add a pinch of cayenne pepper to the chicken mixture. You can assemble the lasagna ahead of time and refrigerate it before baking. If doing so, add an extra 10-15 minutes to the covered baking time.