Skillet Buffalo Chicken Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.

Provided by David Rigie

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h45m

Yield 8

Number Of Ingredients 16

1 ½ pounds bone-in chicken breasts with skin
2 cups chicken stock, or as needed
1 tablespoon paprika
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper
12 lasagna noodles
cooking spray
1 tablespoon olive oil, or more as needed
2 stalks celery, finely chopped
½ onion, finely chopped
⅔ cup buffalo wing sauce
½ cup crumbled blue cheese
1 (16 ounce) container ricotta cheese
1 cup blue cheese dressing
1 egg
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
  • Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
  • Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
  • Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
  • Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 38 g, Cholesterol 123.7 mg, Fat 38 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 12.3 g, Sodium 1733.8 mg, Sugar 4.9 g

SKILLET BUFFALO CHICKEN LASAGNA



Skillet Buffalo Chicken Lasagna image

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

Provided by Cheri Liefeld

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 14

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:

  • 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.
  • 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.
  • Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.
  • Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.

Nutrition Facts : ServingSize 1 Serving

SKILLET BUFFALO CHICKEN LASAGNA RECIPE - (4.5/5)



Skillet Buffalo Chicken Lasagna Recipe - (4.5/5) image

Provided by BabyDoll-2

Number Of Ingredients 14

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) diced tomatoes, undrained
1/3 cup Buffalo wing 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:

  • 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.

SKILLET CHICKEN LASAGNA



Skillet Chicken Lasagna image

What you'll do is just layer, layer, layer. Little bit of (store-bought!) marinara down in the bottom of a big cast-iron skillet (I used a 13-incher for this). Then goes a layer of the cooked, broken lasagna sheets. Then some shredded chicken. Then a few dollops with the herbed ricotta. Followed by shredded mozzarella, and then more sauce. Repeat about three more times. It doesn't have to be perfect, because a) life and b) you'll top it all with the remaining sauce and more shredded cheese.

Provided by Bev Weidner

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
15 lasagna sheets, broken into thirds
1 tablespoon extra-virgin olive oil
One 15-ounce container whole-milk ricotta
1/3 cup finely chopped fresh flat-leaf parsley, plus leaves for garnish
1 lemon, zested (about 1 teaspoon)
One 24-ounce jar marinara
1 rotisserie chicken, shredded (about 4 cups shredded chicken)
4 cups shredded mozzarella
2 tablespoons grated Parmesan, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Cook the noodles, covered, until tender, about 4 to 5 minutes or according to package directions. Drain the noodles and toss with 1 tablespoon oil in a medium bowl.
  • Combine the ricotta, parsley, lemon zest and a pinch of salt in a medium bowl.
  • Spoon about 2/3 cup marinara in the bottom of a large 13-inch cast-iron skillet. In a single layer, arrange about a third of the cooked lasagna sheets over the sauce. Sprinkle about a third of the chicken over the noodles, followed by five to six dollops of the herbed ricotta mixture and about a third of the mozzarella. Repeat two more times for a total of three layers, or until everything is in the skillet.
  • Bake uncovered for 30 minutes. Flip the oven to broil and bake until the cheese is browned and bubbly, about 5 minutes. (Don't walk away! It happens fast.)
  • Let the lasagna rest about 10 minutes. Garnish with the Parmesan and parsley leaves.

BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

This recipe was inspired by my daughter's favorite food-Buffalo wings! It tastes as if it came from a restaurant. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 19

1 tablespoon canola oil
1-1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 bottle (12 ounces) Buffalo wing sauce
1/2 cup water
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 carton (15 ounces) ricotta cheese
1-3/4 cups crumbled blue cheese, divided
1/2 cup minced Italian flat-leaf parsley
1 large egg, lightly beaten
3 cups shredded part-skim mozzarella cheese
2 cups shredded white cheddar cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 466 calories, Fat 28g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1680mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.

SKILLET CHICKEN LASAGNA



Skillet Chicken Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 14

12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving
12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving

Steps:

  • Cook the pasta according to the package instructions; drain and set aside.
  • Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
  • Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
  • Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

BUFFALO CHICKEN SKILLET



Buffalo Chicken Skillet image

Both simple and amazing, this is a family favorite!

Provided by Mich

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 39m

Yield 8

Number Of Ingredients 8

¾ teaspoon salt
¾ teaspoon ground black pepper
3 pounds chicken breast tenderloins
6 eggs
1 ½ cups panko bread crumbs
9 tablespoons canola oil, divided
¾ cup Buffalo wing sauce (such as Frank's®), or to taste
1 ½ cups shredded mozzarella cheese

Steps:

  • Sprinkle salt and black pepper over chicken breast tenderloins.
  • Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
  • Dip both sides of each chicken breast in the eggs and then in the panko.
  • Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
  • Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 18.8 g, Cholesterol 250 mg, Fat 28.3 g, Fiber 0.1 g, Protein 48.1 g, SaturatedFat 5.8 g, Sodium 1207.6 mg, Sugar 0.5 g

More about "skillet buffalo chicken lasagna recipes"

SKILLET BUFFALO CHICKEN RECIPE | EATINGWELL
skillet-buffalo-chicken-recipe-eatingwell image
Web Directions. Step 1. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read …
From eatingwell.com
See details


SKILLET BUFFALO CHICKEN LASAGNA - BETTYCROCKER.COM
Web Pour in the tomatoes, hot sauce, lasagna noodles, mozzarella, and salt and pepper. Bring to a boil, then reduce and simmer for 20 minutes. Dot the dish with the ricotta cheese; add …
From bettycrocker.com
Estimated Reading Time 1 min
See details


SKILLET BUFFALO CHICKEN LASAGNA | RECIPE | RECIPES, CHICKEN LASAGNA ...
Web Nov 19, 2012 - No need for time-consuming precooking in this one-skillet recipe—the lasagna noodles cook right along with the spicy sauce. Pinterest. Today. Watch. …
From pinterest.com
See details


WHITE CHICKEN SKILLET LASAGNA + VIDEO - THE RECIPE REBEL
Web 2020-10-19 Remove chicken to a cutting board and let rest 5 minutes before shredding. To the chicken broth in the pan, add the cream and Italian seasoning. Stir. Add in broken lasagna noodles and stir well. Bring back up to a low simmer. Cover and cook for 10-15 minutes, until tender, stirring every few minutes.
From thereciperebel.com
See details


BUFFALO CHICKEN LASAGNA RECIPE - PILLSBURY.COM
Web 2013-11-18 Cut dough in half; set 1 half aside. Using rolling pin, roll dough until about 1/4 inch thick. 5. Spoon small amount of chicken mixture into ungreased 11x7- or 12x8-inch …
From pillsbury.com
See details


SKILLET WHITE CHICKEN LASAGNA - JO COOKS
Web 2022-10-26 Instructions. In a large skillet melt the butter over medium heat. Add the onion and garlic and cook for a couple minutes until the onion softens. Stir in the mushrooms …
From jocooks.com
See details


BUFFALO CHICKEN LASAGNA - THE STAY AT HOME CHEF
Web Preheat oven to 375 degrees. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the white sauce. Top …
From thestayathomechef.com
See details


SKILLET BUFFALO CHICKEN LASAGNA - ADVENTURES IN THE KITCHEN
Web 2012-12-29 Skillet Buffalo Chicken Lasagna. December 29, 2012 February 12, 2014. This Skillet Buffalo Chicken Lasagna is an easy weeknight meal. Make a big batch for …
From adventuresinthekitchen.com
See details


BUFFALO CHICKEN LASAGNA (PERFECT FAMILY DINNER!)
Web 2020-01-10 Drain the noodles. In a small bowl, combine the ricotta cheese, 3/4 cup blue cheese 2 cups mozzarella and egg. Spread 1/2 cup of the sauce on the bottom of the pan. Layer 3 noodles, 1/3 of the sauce, and 1/3 of the cheese mixture, in the baking dish. Repeat twice with remaining layers.
From gonnawantseconds.com
See details


SKILLET BUFFALO CHICKEN LASAGNA RECIPE - EASY RECIPES
Web Add chicken to the skillet and cook until golden brown. Remove the chicken to a plate. Add onions and garlic to the same skillet and cook, stirring, for 3 minutes.
From recipegoulash.cc
See details


10 BEST BUFFALO CHICKEN LASAGNA RECIPES | YUMMLY
Web 2022-11-23 ground chicken, sour cream, Progresso Chicken Broth, buffalo wing sauce and 4 more Buffalo Chicken Lasagna Six Sisters' Stuff zucchini, shredded cheddar cheese, spaghetti sauce, ricotta cheese and 11 more
From yummly.com
See details


BUFFALO CHICKEN SKILLET - RECIPE RUNNER
Web 2021-12-07 Heat some olive oil in the skillet over medium-high heat and add in the chicken and spices. Sauté the chicken until it’s browned on the outside and cooked …
From reciperunner.com
See details


SKILLET CHICKEN LASAGNA - THE PIONEER WOMAN
Web 2013-07-29 Remove the chicken to a plate. Add onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add broth, then scrape the bottom of the skillet to loosen …
From thepioneerwoman.com
See details


Related Search