Well, let me tell ya, if you’re lookin’ for a new way to make lasagna, you sure got it right with this here buffalo chicken lasagna. It ain’t your typical lasagna with them red sauces and beef or pork meat. No sir! This one is got that spicy buffalo kick, and it’ll make your mouth water just thinkin’ about it. So, let’s get into it.
First off, you gotta get all your stuff ready. This recipe’s good for about 9-12 folks, so if you’re makin’ it for the family, you’ll have plenty left over for supper the next day.
Here’s what you’ll need:
- 9-12 lasagna noodles (go ahead and get the kind that’s already cooked, saves time)
- Chicken – ya want about 1 pound of bone-in chicken breasts, with the skin on (that’s important for flavor)
- 2 cups of chicken stock, maybe a little more if you need it
- 1 teaspoon of salt
- 2 tablespoons olive oil
- 1 big ol’ onion
- 2 carrots, chopped up real fine
- 2 sticks of celery, chopped up just as fine as the carrots
- 2 cloves of garlic (get them real nice and minced)
- Some buffalo sauce – not too much, but just enough to give it a good zing
- Cheese – lots of it, mozzarella works fine, and maybe a little parmesan for flavor
Now, the first thing you gotta do is cook your chicken. Take that bone-in chicken, throw it in a big pot with the chicken stock and a little salt. Cook that until the chicken’s nice and tender, which should take about 30 minutes or so. Once it’s done, pull the chicken out and let it cool for a bit. Don’t forget to save that broth, we’ll need it later.
While the chicken’s cookin’, you can start on the veggies. Heat up the olive oil in a big skillet and toss in that chopped-up onion, carrots, celery, and garlic. Stir it around real good and let it all cook down till it’s soft and smellin’ real nice. This is where all the flavor starts to come in, so don’t rush it.
Once your chicken’s cooled, take it off the bone and shred it all up. Don’t be shy now, get in there and shred it real good. Add that shredded chicken to your skillet with the veggies, and pour in some of that chicken broth you saved. Stir it up so it all mixes nice and even, and then add your buffalo sauce. How much you add depends on how spicy you like it. Some folks like it real hot, others just a little kick, so you do what suits ya.
Next, cook up them lasagna noodles. If you’re using the kind that needs cooking, just follow the instructions on the box. Once they’re ready, drain ’em and set them aside. Now we’re ready to put this all together.
In a baking dish, start layering. First, put down a little bit of the chicken and veggie mix on the bottom. Then place your lasagna noodles on top. Don’t be shy with the noodles, get them nice and even. Then, add another layer of the chicken mix, then a layer of cheese. I like to use mozzarella ‘cause it melts real nice, but you can throw in some parmesan for extra flavor too. Keep doin’ that until you run out of stuff, but make sure to end with a good layer of cheese on top.
Now, cover that dish with some foil and throw it in the oven at 350 degrees. Let it bake for about 30 minutes. After that, take off the foil and bake it for another 10 minutes, just to get that top all golden and bubbly. Once it’s done, let it sit for a few minutes before you cut into it. You don’t want to burn your mouth, but you can’t wait to dig in either.
And there ya go! A buffalo chicken lasagna that’ll have your taste buds dancin’! It’s spicy, cheesy, and oh-so-good. Serve it up with a little side salad and maybe some bread if ya got it. Enjoy, and don’t forget to share a bite with the neighbors!
Tags：[buffalo chicken lasagna, buffalo chicken recipe, lasagna recipe, spicy lasagna, chicken lasagna, comfort food, homemade lasagna]
