Simply the same blue cheese butter mixture I usually use to top grilled steak or hamburgers has been stuffed inside mushrooms!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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 9×13-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.
- You may wish to cover the dish with aluminum foil for the first 30 minutes to prevent excess browning.
- The lasagna will taste best after a day in the fridge.
Nutrition Facts
| Calories | 657 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 12 g |
| Sodium | 1734 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This was a fabulous recipe! I subbed ranch dressing for blue cheese dressing and then feta for the blue cheese crumbles. I also subbed cottage cheese for ricotta! I used gluten free oven ready noodles, and if you do this, you should make sure to keep extra wet mix for the top, my top layer of noodles weren’t cooked right but adding some chicken broth and reheating fixed it! I would sweat the celery longer, then add the onions in, I wanted them cooked a bit more. I used Franks Buffalo Wing for the sauce. Will absolutely be making this again!
This recipe was great! My husband and I love buffalo chicken AND lasagna, so this was a winning recipe for us both! We used Frank’s Red Hot buffalo wing sauce and followed the recipe straight on and the flavor was just wonderful! We didn’t need to add anything, we ate it as is and it was delicious. I brought leftovers for lunch today and I can’t wait to dig in.
Loved it.
5 star recipe. Thumps up
Family loved this. Made it totally from scratch, even the hot wing sauce and the blue cheese dressing (see Blue Cheese Dressing by Nancy Blair–used the whole recipe plus 2 eggs and left out ricotta ). Ground up the boiled breasts in a food processor first and added it to the well-cooked celery and onion, ALL the hot wing sauce (1/3 c sriracha sauce + 1/3 cup melted butter), 1 cup blue cheese, plus about 1 cup chicken stock to make it moist. Didn’t use mozzarella at all, just topped it with a mix of colby and pepper jack. Skipped the cayenne as suggested. Seriously yummy!
I thought it was delicious, I barely did anything different. I added sharp cheese on top of the mozzarella, & cooked the onions & celery until they were no longer crunchy. Just my personal preference. Everyone loved it that tried it, my picky best friend even asked me for the recipe. It was in no way very spicy though so if you do decide you like things spicier just add more Buffalo wing sauce. Thanks!
Made as written and the end result is a little dry. I hate blue cheese and can only rate the taste based off my blue cheese loving husband. I thought the cayenne was unnecessary and would make the dish entirely too spicy but he said it was not and it had the perfect blend of spiciness. The one change I would make is to use dark meat chicken cooked in water which would benefit in a couple of different ways. Dark meat is cheaper than white and water is free. The dark meat is more flavorful and moist which would most definitely improve the end result. As written, the broth is lost and the chicken is still dry. As directed the celery stays very crunchy (we personally like it this way) but if crunch bothers you then you will need to sweat it down a lot longer than the recipe calls for. Great recipe and worth a try if wings are your thing!