Buffalo Cheesy Chicken Lasagna

Buffalo Cheesy Chicken Lasagna

liloneag 0

"A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!"
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1 h 50 m servings 435 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
  2. In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
  3. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
  4. Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
  5. Remove from oven, cover and let stand for about 15 to 20 minutes before serving.


  1. 87 Ratings

Most helpful positive review

I was really excited to try this one. With some minor adjustments this can be a fabulous recipe. I read several ratings first and agree with several of the suggestions: Using less water is a MUS...

Most helpful critical review

I tried this recipe out once and wasnt too impressed but it did give me a base to start with. Changes are below: •1 pound Tyson’s Buffalo Chicken Tenders cut up into small bite size pieces. •2 ...

I was really excited to try this one. With some minor adjustments this can be a fabulous recipe. I read several ratings first and agree with several of the suggestions: Using less water is a MUS...

This was really good, however, I made a few significant changes that I think really contributed to the recipe. I used fresh mushrooms instead of canned and added fresh parsley in the ricotta mi...

TREMENDOUS! I made it a few weeks ago and forgot to submit a review. My wife and I thought it was awesome. The only problem was the onion was too crunchy...so we picked them out as we ate. Ne...

Everybody loved it!!! I did a few adjustments. I shredded instead of diced the chicken. Added the whole bottle of hot sauce cuz we couldn't taste the 2 tbls. I don't eat mushrooms or onions so I...

A co-worker made this a few weeks ago and it smelled wonderful. I asked her how to make it and she said she got the recipe off Allrecipes. I made this last week and it was amazing! I did add ...

WOW! this was just what i was looking for - i typed in a few ingredients i had and this came up! I did make a number of changes, following advice from others on here (less water, more hot sauc...

Yummy! Used 2 lbs of chicken, and I think it came out just right. Used almost 1/2 c. Frank's Buffalo sauce, and it wasn't too much. Used 1/2 tomato and 1/2 alfredo sauce, and 1/2 mozzerella a...

I made changes recommended by previous reviewers: increased the amount of chicken, doubled the hot sauce to 4 T, decreased the water to 1/2 cup, omitted the bell pepper and substituted 2 diced c...

I loved this recipe. I gave samples away at work and everyone that tried it loved it. Of course you have to like Blue Cheese. If you don't, it's a great lasagna without the Blue Cheese. Just...