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Skillet Buffalo Chicken Lasagna

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Skillet Buffalo Chicken Lasagna
  • Prep 15 min
  • Total 40 min
  • Servings 4
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No need for time-consuming precooking in this one-skillet recipe—the lasagna noodles cook right along with the spicy sauce.
By Cheri Liefeld
Updated Sep 9, 2016

Ingredients

  • 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

  • 1
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a healthier version, use reduced-fat mozzarella cheese, whole wheat lasagna noodles, and stir in 1 cup fresh spinach leaves.
  • tip 2
    Reduce the heat by reducing the amount of the Buffalo wing sauce.

Nutrition

Nutrition Facts are not available for this recipe
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