Buffalo Chicken Bake (Printable Version)

A flavorful kick to your lasagna! Buffalo chicken, gooey cheese, creamy sauce, and a ranch finish make this dish an easy favorite.

# What You'll Need:

01 - 12 lasagna noodles, already cooked.

02 - 3 cups of shredded chicken that's been prepared.

03 - 1 cup of hot buffalo-style sauce.

04 - One 15-ounce container of ricotta cheese.

05 - 2 cups mozzarella, shredded.

06 - 1 cup of shredded cheddar.

07 - 1/4 cup Parmesan, grated finely.

08 - 2 large eggs, cracked and ready.

09 - 2 cups Alfredo sauce, smooth and creamy.

10 - 1/2 cup ranch dressing (for topping).

11 - A tablespoon of milk (only if you'd like a thinner drizzle).

12 - Chopped green onions for garnish.

13 - Extra buffalo sauce for an optional topping.

01 - Turn on your oven and set it to 375°F.

02 - Coat a 9x13-inch dish with some non-stick cooking spray.

03 - Mix the shredded chicken with the spicy buffalo sauce.

04 - Stir together the ricotta cheese, eggs, Parmesan, and 1 cup of mozzarella in a bowl.

05 - Spread a small amount of Alfredo sauce to line the bottom of the dish.

06 - Lay down 3 cooked noodles over the sauce base.

07 - Use a third of your ricotta blend and spread evenly.

08 - Spoon 1/3 of the buffalo chicken and spread across the ricotta layer.

09 - Top it off with a layer of shredded cheeses.

10 - Repeat the process two more times after pouring Alfredo sauce on top.

11 - Finish with a final noodle layer, Alfredo sauce, and the rest of the cheese.

12 - Place foil over the dish and bake for about 25 minutes.

13 - Remove the foil and bake an extra 15 minutes until the cheese gets golden.

14 - Allow it to cool down for 5-10 minutes so it's easier to cut.

15 - Drizzle ranch over the top and sprinkle fresh green onion pieces.

01 - Use more or less buffalo sauce to customize spiciness.

02 - Freeze the unbaked dish for up to 3 months if needed.