Chicken Buffalo Bake (Print Version)

# Ingredients:

01 - 12 oz of lasagna pasta.

02 - 3 1/2 cups of shredded rotisserie chicken.

03 - 1 package of ranch flavoring.

04 - 24 oz of softened cream cheese.

05 - 1 cup of buffalo wing sauce.

06 - 1/2 cup of milk.

07 - 2 cups of sharp cheddar cheese.

08 - 2 cups of melty mozzarella.

09 - Optional extras: Chopped green onions, Blue cheese crumbles, Ranch drizzle.

01 - Boil your lasagna pasta as directed on the box. Stop cooking just before it's fully tender.

02 - In a stand mixer bowl, whip together the cream cheese, ranch powder, buffalo sauce, and milk until smooth.

03 - Mix in 1 1/2 cups each of cheddar and mozzarella to the creamy mixture. Stir well to make it all come together.

04 - Coat a 9x13 dish with a generous spray of non-stick cooking spray.

05 - Spread a thin layer of the cheesy mix on the bottom of your prepared dish.

06 - Lay the cooked noodles on top, slightly overlapping to make a full base.

07 - Cover the pasta with another layer of the creamy cheese mixture.

08 - Add a layer of half the rotisserie chicken over the cheese.

09 - Keep layering with pasta, cheese, and chicken until you're out of chicken.

10 - Finish up with a final layer of pasta plus the last bit of cheese mix on top.

11 - Sprinkle the leftover cheddar and mozzarella across the top.

12 - Cover it tightly with foil and cook at 375°F for 45 minutes.

13 - Take off the foil and bake another 10 minutes so the cheese gets golden.

14 - Let it sit for 8-10 minutes to firm up before you cut into it.

15 - Before serving, sprinkle on any of your favorite toppings if you'd like.

01 - Easy-to-make comfort dish.

02 - Can be assembled in advance.

03 - Spice level is adjustable.

04 - Uses convenient rotisserie chicken.