Skip to main content

Skillet Buffalo Chicken Lasagna

(0 reviews)
Skillet Buffalo Chicken Lasagna
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

No need for time-consuming precooking in this one-skillet recipe—the lasagna noodles cook right along with the spicy sauce.

Ingredients

2
teaspoons olive oil
1/2
onion, chopped
1
clove garlic, finely chopped
2
boneless skinless chicken breasts, chopped
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1/3
cup Frank's™ RedHot™ Buffalo Wings Sauce
1
tablespoon butter
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups shredded mozzarella cheese (6 oz)
5
to 6 uncooked lasagna noodles, broken into pieces
1/2
cup ricotta cheese
1/2
cup grated Parmesan cheese
Crumbled blue cheese, if desired

Directions

  • 1 In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.
  • 2 Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
  • 3 Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.
  • 4 Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.
Trademarks referred to herein are the properties of their respective owners.
Tips  

For a healthier version, use reduced-fat mozzarella cheese, whole wheat lasagna noodles, and stir in 1 cup fresh spinach leaves.

Reduce the heat by reducing the amount of the Buffalo wing sauce.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet