Buffalo chicken is always a winner in our house and don’t worry, this dish isn’t too spicy. The level of heat can be adjusted by adding less of the hot sauce, but for us the half-cup is perfect.
Usually buffalo chicken recipes are either made with chicken wings or in some kind of dip. But I loved the idea of using Pillsbury seamless dough sheets in place of pasta to give this dish some body. This made it more like a meal instead of a snack. It slices and serves just like lasagna, and once it’s baked, the dough sheets cook and taste just like real pasta!
Start making this easy dish by browning the ground chicken over a medium to high heat until it’s just cooked.
Once the chicken is cooked, transfer it to another dish. This recipe also calls for very little mess or fuss, which is great if you’re like me and have busy weeknights with little time for cleaning dishes afterwards. Start to make the sauce, which will be the base for your “lasagna.” Use the same pan as you cooked your chicken in.
Take your seamless dough sheets and pop them open. Lay them flat on a floured work surface and cut in half. One tube of dough will be enough for two recipes of this dish.
Roll out the dough thinly; we want to make sure the dough cooks evenly, so about a quarter of an inch is ideal. Take your baking dish and spoon some chicken mixture onto the base of it. Start cutting the dough into shapes which will cover the chicken. Don’t worry if it doesn’t cover all of the chicken.
Continue to do this layering process including the cheese until all of the chicken has been used up and is on the top of the finished dish. Finish the dish by covering with the leftover cheese and your buffalo chicken lasagna is ready for the oven!
Bake the buffalo chicken lasagna for about 45 minutes, or until the top is golden brown and the cheese is bubbling around the edges of the dish. Let it rest for about 10 minutes, then serve.