Buffalo Chicken Lasagna

  11 reviews


lb bulk ground chicken
tablespoons unsalted butter
tablespoons all-purpose flour
cups Progresso™ chicken broth (from 32-oz carton)
cup sour cream
cup red hot Buffalo wing sauce
can Pillsbury™ refrigerated Crescent Dough Sheet
cups shredded Cheddar cheese (8 oz)


  1. 1 Heat oven to 400°F. In 10-inch skillet, cook chicken until no longer pink. Transfer chicken to large bowl.
  2. 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. 3 Remove skillet from heat. Stir in sour cream with whisk until well combined. Stir in wing sauce. Add cooked chicken; mix well. Set aside.
  4. 4 Unroll dough onto work surface dusted lightly with flour. Cut dough in half; set 1 half aside. Using rolling pin, roll dough until about 1/4 inch thick.
  5. 5 Spoon small amount of chicken mixture into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish. Cut strips of dough to roughly fit on top of chicken mixture; arrange over mixture. Sprinkle some of the cheese over top; add more chicken mixture.
  6. 6 Repeat layering 2 more times, using remaining half of dough and all of the chicken mixture. (Make sure to end with chicken on the surface.) Top with remaining cheese.
  7. 7 Bake 45 minutes or until cheese is golden brown and bubbly. Cool 10 minutes before serving.




Nutrition Information

Recipe Step Photos

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