Buffalo Chicken Lasagna (Print Version)

# Ingredients:

01 - 12 ounces of lasagna pasta.
02 - 3 1/2 cups shredded rotisserie chicken.
03 - Ranch seasoning packet.
04 - Softened cream cheese, 24 ounces.
05 - 1 cup of buffalo-style hot sauce.
06 - Half a cup of milk.
07 - 2 cups shredded cheddar.
08 - 2 cups of mozzarella cheese.
09 - Optional: Ranch drizzle, sliced green onions, or crumbled blue cheese.

# Instructions:

01 - Boil lasagna noodles until they're just barely soft per package instructions.
02 - Toss the cream cheese, ranch mix, buffalo sauce, and milk into a stand mixer bowl and blend together.
03 - Pour in 1 1/2 cups each of mozzarella and cheddar to the creamy mixture and stir until smooth.
04 - Coat the full inside of a 9x13 pan with non-stick spray.
05 - Spoon a fourth of the cheese blend onto the bottom of your greased pan, spreading it evenly.
06 - Lay out cooked noodle sheets slightly stacked on each other to make a firm layer.
07 - Add another quarter of the cheese blend right on top of the pasta sheets.
08 - Scatter half of the chicken over the cheesy layer.
09 - Keep building layers with noodles, the creamy cheese mix, and chicken until complete.
10 - Arrange the last layer of noodles and spread the remaining creamy cheese mixture over it.
11 - Sprinkle the last bit of cheddar and mozzarella generously on the surface.
12 - Wrap the dish tight with foil and bake it in the oven at 375°F for 45 minutes.
13 - Take the foil off and let it bake another 10 minutes to make the cheese golden.
14 - Give it a rest for 8-10 minutes before cutting it into servings.
15 - Sprinkle your optional garnishes on top if you want before you dig in.

# Notes:

01 - Comfort dish with a fusion twist.
02 - Can be prepared ahead of time.
03 - Spice level can be adjusted.
04 - Uses pre-cooked chicken for convenience.

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