SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE
When I make this tasty chicken lasagna at home, I use a whole bottle of buffalo wing sauce because my family likes the slow cooker dish nice and spicy. Use less if you prefer, and increase the pasta sauce.-Heidi Pepin, Sykesville, Maryland
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses.
- Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese.
- Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
- Yield: 8 servings.
- Originally published as Slow Cooker Buffalo Chicken Lasagna in Taste of Home Everyday Slow Cooker & One Dish Recipes
- Annual 2013, p35
- Nutritional Facts
- serving (calculated without optional ingredients) equals 445 calories, 23 g fat (11 g saturated fat), 104 mg cholesterol, 1,996 mg sodium, 28 g carbohydrate, 3 g fiber, 33 g protein.
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