Buffalo Chicken Lasagna


I’m not normally the recipe sharing type… I have way to many crafts and projects I am passionate about to share rather than cooking. However I am pretty sure my pregnancy has made me a nesting machine and in doing so I have been spending more time in my kitchen trying out a bunch of new things.

About a week ago I came across this yummy looking recipe that combined buffalo chicken and lasagna in a crock pot from Domesticated Momma. I was immediately interested! I love buffalo chicken and it was the one thing I craved with baby #1 so this was definitely on my list to make.

Yesterday we made the lasagna and it was fantastic! Everyone in the house loved it and have been sneaking back to the kitchen to grab a few extra bites all night. Thanks to Nicole from Domesticated Momma for allowing me to share such a fabulous recipe with you.

Ingredients:
- 3 boneless chicken breasts (cooked and chopped – I chopped my very fine)
- 1 Cup Frank’s Red Hot Buffalo Sauce
- 828ml of pasta sauce
- Uncooked lasagna noodles
- Tub of Ricotta Cheese
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of water

Optional Ingredients:
- add in 2 sweet bell peppers (not a fan of those in our house so we skipped it)
- We used more cheese than we required too :)

Directions:
- In a bowl combine the chicken, buffalo sauce & pasta sauce – this will be called the sauce from here on
- Spray your 5 qt slow cooker with non stick spray
- Ladle a large spoonful of your sauce to cover the bottom of the crock pot
- Add a layer of noodles – you will need to break them up. We like lots of noodles so we doubled up on this step
- Spread a layer of ricotta cheese across the noodles
- Add bell peppers
- Top with cheese
- Repeat the layers until you run out of ingredients.
- On the final layer top with sauce and cheese
- Pour 1/4 cup of water over your lasagna
- Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours.

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About The Hot Mama

Hi I'm Jennifer the heart behind Hot Mama Network. I am a mother of a little girl, wife to a wonderful husband and living the perfect life no matter where it takes me.
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53 Responses to Buffalo Chicken Lasagna

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  5. Hey there! This post couldn’t be written any better! Reading through this post reminds me of my previous room mate! He always kept chatting about this. I will forward this write-up to him. Pretty sure he will have a good read. Thanks for sharing!

  6. Corina says:

    thank you for the info, it really helps.

  7. Lexi says:

    What is the specific type of pasta sauce called for?

  8. Dallas says:

    Made this last night, and it came out pretty well! (I am quite the novice in the kitchen.) Thank you so much for sharing!

  9. Vanessa says:

    Is the a reason you cook the chicken first? The chicken should could in that time in the crock pot.

  10. Auston says:

    What kind of noodles did you use? Oven ready or the regular kind

  11. Teresa says:

    Hi There,

    Great recipe however we can’t get Franks Hot Sauce here in Australia, can you suggest an alternative? Tabasco or any chili sauce, would that do?

  12. Kim says:

    As for the lasagna noodles, did you use the ones that need to be boiled first or the no boil ones? TIA

    • The Hot Mama says:

      Normally you would cook these noodles in advance but because you are making the lasagna in the crock pot you just have to put them into the pot uncooked. I had to break them to make them fit.

  13. stacie carr says:

    This may be a silly question… But is it SUPER spicy? I have 2 little ones and I’m not sure that they could handle a whole lot of spiciness but they do enjoy mildly spicy things. If it is super spicy can I decrease the amt of hot sauce and increase the amt of something else? Thank you!! :)

    • The Hot Mama says:

      It all depends on the hot sauce you pick. Franks red hot buffalo sauce is medium spicy and the flavour is dominate in the lasagna. If you just pick a mild hot sauce that should be ok

  14. superbek says:

    I can’t help but to wonder what this would be like with alfredo sauce as opposed to tomato….

  15. wingedfaerie says:

    I tried this recipe and it was so good that my husband picked up the ingredients for a repeat run. This time I have added some crumbled blue cheese (gorgonzola) into the interior cheese layers just for kicks. Thanks for the inspiration! It was great.

  16. Tonya says:

    How much pasta sauce because I can only find 24 oz and 45 oz and how much or atta only can find 24 oz thanks

  17. did you use regular lasagna noodles or the no boil?

  18. Andrea says:

    thanks for the recipe ! I’m going to make this for a Christmas party at work! I’m going to add fresh Asaigo and fresh peppercoino romonona cheese with a pich of sugar. for those of you who want to tone down the tart/bitterness of spaghetti sauce and the kick of the hot sauce sugar should do the trick! also an older Italian woman once told me that to take the “heartburn” out of spaghetti sauce simmer a large whole carrot in you’re sauce . the carrot pulls out the acidity from the sauce! I’ve tried and and it works! just thought i would share !

  19. Lynn Hughes says:

    I made this for couples bunco last weekend. Everyone loved it, especially the guys. I made it exactly as written and it came out great. Thanks!

  20. tricia says:

    How much ricotta? What size tub? Thanks

  21. tricia says:

    What size “tub” or ricotta?

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  23. Andrea says:

    My boys and I loved this last night – and the fact that we got 3 meals out of it! Next time I’ll use a bigger tub of ricotta though.
    I was wondering about the nutritional content. I’ve gone back through all the incarnations of this recipe and no one has it listed. Can you estimate, or should I just die ignorant ? ;-)

  24. Jaclyn says:

    I want to start by saying I am very new to slow cooking….I made this today. I put it on low for 4 and a half hours, while I was at work. I came home and looked and it is very watery. Is it supposed to be like this? I am pretty sure I followed all the directions correctly. Any idea where I might have gone wrong, or what I might be able to do to remedy this situation.

  25. Amelia says:

    I am making this right now, I live spicy buffalo sauce but not everyone does so I added about 3 tablespoons of ranch dressing to the sauce to make it a little less spicy. It looks yummy can’t wait to taste it, neither can my husband :)

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  27. Kari says:

    This might be a silly question, but reading through I don’t see anything about stirring, are you supposed to just put it in and leave for hours, or should I stir occasionally?

  28. Jess says:

    Hi!
    I came across your recipe on Pintrest and I have to tell you what a hit it has been! My boyfriend and I made it for a family gathering and everyone raved about it and asked me to write down the full recipe. They have now made it for all of their friends and the cycle continues!

    We currently have our third batch cooking in the Crockpot!

    Thanks again!

  29. Lee says:

    What is 828ml of pasta? Where did that come from. No other ingredient is measured that way

    • The Hot Mama says:

      Hi Lee, When you buy pasta in the store that is how it comes measured, I am Canadian so it may just be a different system from yours… just google the conversion to whatever system is local for you :)

  30. Vee says:

    10-5-13 … Thanks so much for sharing such a delicious looking easy recipe. I will be trying it this weekend. However I am NOT going to cook and shred the chicken first, I will dice and slice it as thin as possible and see how it turns out. I’ll keep you posted! THANKS AGAIN :)

  31. Eileen says:

    I tried this last night and all I can say is AMAZING!!!!!!!!!!!! I’m glad you were nesting and shared this recipe, because it was delicious. My husband, 11 y/o daughter and I all loved it and will be making it again. I was a fan of it cooking in the crock pot for only a couple hours. Thanks for sharing … and enjoy your children. They grow up way, way too fast!

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