Saturday, October 24, 2009

Buffalo Chicken Lasagna

Ok, so this is the last recipe from A Year of Slowcooking that I absolutely had to try right away. I am sure I will be making more in the very near future, like next week haha. The Buffalo Chicken Lasagna recipe just sounded so delicious, I knew it would be a hit. It definitely would have been out of this world if we had cooked it the correct amount of time. Lets just say ours cooked about 4 hours longer than it was supposed to... not a good recipe to leave cooking for 12 hours straight. Our noodles were soggy and the cheese burned, but it was still actually tasty and it looked good. I was actually worried that uncooked noodles wouldn't cook enough in the crockpot. So I can imagine how awesome it would have tasted when it was cooked correctly, and I will definitely be trying it again.

Buffalo Chicken Lasagna... in the crockpot!

--uncooked traditional lasagna noodles
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers (I didn't use any, we didn't care)
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend- or whatever your fave is)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)


use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart. We didn't have this problem though because it was so overcooked.

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