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Skillet Buffalo Chicken Lasagna

  • Prep 15 min
  • Total 40 min
  • Servings 4
  • Pinterest
    246
  • Print
    512
  • Save
    2K
  • Facebook
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    52

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

Cheri Liefeld
September 9, 2016

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

Steps

Hide Images
  • 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.

Expert 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
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