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A couple of years ago, I shared a delicious Slow Cooker Buffalo Chicken Lasagna (please oh please don’t judge it by it’s picture! That was when we had first started our blog and our only reader was our mom . . . I probably took that picture with my camera phone! Ha ha!). It’s one of my favorites, but the hard thing with slow cooker meals is if you don’t plan hours in advance, you are out of luck!
So with an hour until dinner time, I decided that I would convert the recipe to go into my oven. The results were AWESOME! If you have a buffalo chicken lover around, you will definitely want to try this recipe.
if you like this slow cooker buffalo chicken lasagna, You’ll love this slow cooker buffalo chicken chili recipe. an easy dump and go meal!
Buffalo Chicken Lasagna Recipe
This Buffalo Chicken Lasagna Recipe is AWESOME! If you have a buffalo chicken lover around, you will definitely want to try this recipe.
Serving
Ingredients
- 10 lasagna noodles, cooked and cooled
- 3 cups shredded cooked chicken
- 26 ounces spaghetti sauce, 1 jar
- 1 cup buffalo sauce
- 1 Tablespoon olive oil
- 2 green peppers, diced
- 1 onion, diced
- 1 teaspoon minced garlic
- 1 zucchini, diced
- 2 celery stalks, diced
- 15 ounces ricotta cheese, 1 container
- 4 ounces bleu cheese crumbles, 1 container
- ½ teaspoon dried parsley
- 2 cups shredded Mozzarella cheese
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cooked chicken, spaghetti sauce, and buffalo sauce; set aside.
- Add olive oil to a large skillet over medium high heat. Once oil is heated, add green peppers, onion, garlic, zucchini, and celery. Saute until vegetables are tender and add to chicken and sauce mixture.
- In another bowl, mix together the ricotta, bleu cheese and parsley.
- Spread about 1 cup of the chicken and sauce mixture into the bottom of a 9x13" baking pan sprayed with non-stick cooking spray. Place three noodles on top. Spread about 2/3 cup of the ricotta cheese mix on top, then 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers 2 more times.
- Cover pan with aluminum foil and bake for 20 minutes.
- Remove foil and bake for 15-20 more minutes, or until cheese is melted and bubbly.
Nutrition
Calories: 489 kcal · Carbohydrates: 30 g · Protein: 34 g · Fat: 26 g · Saturated Fat: 14 g · Cholesterol: 103 mg · Sodium: 1633 mg · Potassium: 628 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1121 IU · Vitamin C: 29 mg · Calcium: 453 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Nice recipe. Thank you and have a great week.
I made this for my boys 19 years & 8 years. They loved it! Lasagna has always been a challenge for me to fix, but this recipe came out perfect! As a nursing student with little free time, your recipes allow me to feed my kids foods they love while saving me time and money…a BIG plus! Thank you!
Are you saying 3 noddles then filling. Or one noddle and stuff and repeat?
Put down 3 noodles then other things on top, then repeat.
Hello : )
I have 5 kids and ALL of us hate bleu cheese except my husband haha When we have wings we all dip them in Ranch. Is the Bleu cheese flavor strong? Should I just add more of another kind? Anyone in your home dislike Bleu Cheese?
Thanks for your time! I just don’t want to waste the money on the ingrediants if they won’t eat it.
Can I use no bake noodles? This recipe looks fantastic!! Can’t wait to try it:)
Hi Crystal. We have never made this with no bake noodles. But from everything I know about them, they should work just fine. Let us know how it all turns out! Have a great day!
That’s what we did, but if you want more or less cheese you can alter the recipe. We followed the recipes as directed in the instructions.
would it come out ok if I used penne pasta instead of lasagna noodles?
It would taste the same, but it would be hard to do the layers with penne pasta.