Buffalo chicken anything became a big hit for us about 10 years ago. We eat it on wraps, sandwiches, nachos, you name it. But I do think this lasagna is the best recipe we eat that has buffalo chicken. It’s hot enough that your pores sweat, but not so hot you can’t eat it without downing a full cup of milk.
It’s a little bit different making it in the camper than when we used to make it at home, however, it came out perfectly. We have a stack of foil casserole pans that we use for things like this. They are perfect because once the food is gone you can throw the whole pan out! They fit perfectly in the camper oven. And they cook just the same as a regular household pan. Maybe try these even if you are making this recipe in a house for easy cleanup.
When I used to make this recipe, I would precook the chicken by putting it in the crockpot with water and letting it simmer all day. Then I just had to slice it when I was ready to create the lasagna. That left for less prep work all at once when assembling the lasagna. When making it in the camper tonight, we have a bit less space and fewer pots and pans. I boiled the chicken in a pan. When it was done, I removed it, and began cooking the lasagna noodles in the same pan. Once those were tender, I removed them and began cooking the onions and garlic. Just a little more time-consuming than it would have been otherwise
Another thing you can vary is the type of onion you use. We bought red onions this week so that’s what we used. We had at least cut them up ahead of time when we were making omelets so there was less prep work. I’d say my favorite part is smelling the onions and garlic cook. Add in some buffalo sauce and you had me at hello!
We then add in the cut-up cooked chicken. This is where we usually start poking at it with a fork and taking taste tests. We also start questioning if we should really be waiting longer for the lasagna or throwing the mixture in a wrap and eating it then. It really could be enjoyed that way and skip all the rest! Add a little lettuce and a wrap and dinner is done!
However, my noodles were already cooked and we had all the ingredients to continue. We have used whole wheat noodles, gluten-free noodles, and regular noodles for this. It can be adapted to whatever preferences you have.
Once the noodles are cooked and the chicken mixture is ready, it really is a matter of just layering the lasagna. Sauce, noodles, chicken, ranch, repeat.
This recipe is easy to make, tastes delicious, and will make you want to make it again and again. Enjoy and be sure to share the recipe!
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Buffalo Chicken Lasagna (that will make your pores sweat!)
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion diced
- 1 clove garlic minced
- 1 1/2 cup ranch
- 1 cup buffalo wing sauce
- Tabasco as desired
- 2 cups cooked chiken shredded
- 8 oz shredded mozzarella
- 1 pkg lasagna noodles
Instructions
- In a medium sized pot, heat the oil and butter over medium heat until the butter is melted.
- Add in the chopped onion. Stir, cooking until the onion is translucent.
- Add in the garlic and cook another 2-3 minutes.
- Add one cup of the ranch and mix well. Add in the buffalo sauce and a few dashes of Tabasco.
- Spoon a small amount of the buffalo mixture into the bottom of the casserole dish, enough to cover the bottom of the pan.
- Add the chicken into the remaining sauce mixture and stir to coat.
- Place one layer of noodles into the bottom of the dish over the sauce you already put in. Spread half of the chicken mixture over the noodles, then drizzle with half of the remaining ranch dresssing.
- Add a second layer of noodles and then top with remaining chicken and ranch. Place final layers of lasagna noddles on the top. Spread the shredded cheese all over the top.
- Bake at 350 for 30 minutes, or until cheese is melted. Enjoy!