Sunday, August 14, 2011

Buffalo Chicken Lasagna

Scott was extremely excited to try this recipe! Once again, we love slow cookers and we love trying new things! I went shopping for this recipe and made a mistake and bought hot sauce instead of buffalo sauce. Scott wasn't happy. But we improvised and made our own instead! It wasn't the best sauce ever (I would suggest going with store bough stuff) but we definitely didn't ruin the dish because of it! Overall, I wasn't a fan of the dish, but it was just because of the heat from the sauce. I'm not a big hot sauce/buffalo sauce fan, in general. But if you are, it definitely brings something new to lasagna! Overall, I'd say 3/5 (Scott would give it 5, I would give it 3--we go with my number!) Once again Stephanie O'Dea comes through with another great slow-cooker recipe!

Buffalo Chicken Lasagna-Adapted from Make it Fast Cook it Slow by Stephanie O'Dea

  • 4 cooked boneless, skinless chicken breast halves, chopped
  • 1 26-ounce jar pasta sauce
  • 1 cup buffalo wing sauce
  • 9 to 10 uncooked traditional lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 2 red, yellow or orange bell peppers, chopped
  • 2 cups shredded cheese 
  • 1/2 cup blue cheese crumbles
  • 1/4 cup water

Use a 6-quart slow cooker. In a mixing bowl, combine the chicken, pasta sauce and buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your stoneware. Cover with layer of uncooked lasagna noodles. You'll have to break them to get a proper fit. Add a smear of ricotta cheese to the top of the noodles. Add a layer of bell peppers and top with some shredded cheese. Repeat the layers until you run out of ingredients. Add the blue cheese crumbles. Put the water into the empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna. Cover and cook on low for 6 to 7 hours, or on high 4 to 5 hours. When the cooking time is complete, unplug the crock and take off the lid. Let the lasagna sit for 20 minutes before cutting.
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