BUFFALO CHICKEN LASAGNA
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 447.4
- Total Fat: 24.5 g
- Cholesterol: 125.6 mg
- Sodium: 950.9 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.1 g
- Protein: 30.5 g
View full nutritional breakdown of BUFFALO CHICKEN LASAGNA calories by ingredient
Number of Servings: 8
Ingredients
-
2 LB BULK CHICKEN OR TURKEY
3 TBSP UNSALTED BUTTER
3 TBSP ALL-PURPOSE FLOUR
2 C PROGRESSO CHICKEN BROTH
1 C SOUR CREAM
1/2 C RED HOT BUFFALO WING SAUCE
1 CAN PILLSBURY CRESCENT CREATIONS REFRIGERATED SEAMLESS DOUGH SHEET
2 C SHREDDED CHEESE
Tips
YOU CAN MAKE THIS HEALTHIER BY USING REDUCED FAT OR FAT FREE INGREDIENTS.
Directions
1.HEAT OVEN TO 400F. IN 10 IN SKILLET, COOK CHICKEN UNTIL NO LONGER PINK.TRANSFER CHICKEN TO LARGE BOWL.
2.IN SAME SKILLET MELT BUTTER OVER MEDIUM HEAT.STIR IN FLOUR UNTIL WELL BLENDED.GRADUALLY ADD CHICKEN BROTH,BEATING WITH WHISK AFTER EACH ADDITION.MAKE SURE MIXTURE IS SMOOTH AND LUMP FREE BEFORE ADDING MORE BROTH.KEEP DOING THIS UNTIL ALL OF THE BROTH HAS BEEN ADDED.
3.REMOVE SKILLET FROM HEAT.STIR IN SOUR CREAM WITH WISK UNTIL WELL COMBINED.STIR IN WING SAUCE.ADD COOKED CHICKEN:MIX WELL. SET ASIDE.
4.UNROLL DOUGH ONTO WORK SURFACE DUSTED LIGHTLY WITH FLOUR. CUT DOUGH IN HALF:SET 1 HALF ASIDE.USING ROLLING PIN, ROLL DOUGH ABOUT 1/4 IN THICK.
5.SPOON SMALL AMOUNT OF CHICKEN MIXTURE INTO UNGREASED BAKING DISH. CUT STRIPS OF DOUGH TO ROUGHLY FIT ON TOP OF CHICKEN MIXTURE:ARRANGE OVER MIXTURE.(MAKE SURE TO END WITH CHICKEN ON THE SURFACE.)TOP WITH REMAINING CHEESE.
7.BAKE 45 MINS OR UNTIL CHEESE IS GOLDEN BROWN AND BUBBLY.COOL 10 MINS BEFORE SERVING.
Serving Size: 11X7 OR 12X8IN BAKING DISH =8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user TONLIZ05.
2.IN SAME SKILLET MELT BUTTER OVER MEDIUM HEAT.STIR IN FLOUR UNTIL WELL BLENDED.GRADUALLY ADD CHICKEN BROTH,BEATING WITH WHISK AFTER EACH ADDITION.MAKE SURE MIXTURE IS SMOOTH AND LUMP FREE BEFORE ADDING MORE BROTH.KEEP DOING THIS UNTIL ALL OF THE BROTH HAS BEEN ADDED.
3.REMOVE SKILLET FROM HEAT.STIR IN SOUR CREAM WITH WISK UNTIL WELL COMBINED.STIR IN WING SAUCE.ADD COOKED CHICKEN:MIX WELL. SET ASIDE.
4.UNROLL DOUGH ONTO WORK SURFACE DUSTED LIGHTLY WITH FLOUR. CUT DOUGH IN HALF:SET 1 HALF ASIDE.USING ROLLING PIN, ROLL DOUGH ABOUT 1/4 IN THICK.
5.SPOON SMALL AMOUNT OF CHICKEN MIXTURE INTO UNGREASED BAKING DISH. CUT STRIPS OF DOUGH TO ROUGHLY FIT ON TOP OF CHICKEN MIXTURE:ARRANGE OVER MIXTURE.(MAKE SURE TO END WITH CHICKEN ON THE SURFACE.)TOP WITH REMAINING CHEESE.
7.BAKE 45 MINS OR UNTIL CHEESE IS GOLDEN BROWN AND BUBBLY.COOL 10 MINS BEFORE SERVING.
Serving Size: 11X7 OR 12X8IN BAKING DISH =8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user TONLIZ05.