What's Trending

Buffalo Chicken Lasagna

Name: Buffalo Chicken Lasagna
Prep time: 25 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 2 lb bulk ground chicken; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups Progresso™ chicken broth (from 32-oz carton); 1 cup sour cream; 1/2 cup red hot Buffalo wing sauce; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 2 cups shredded Cheddar cheese (8 oz)

(10)

0 Questions

Save Recipe

Prep 25 min
Total 1 hr 20 min
Ingredients 8
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

This no-fuss, noodle-free lasagna is yet another reason why we can't live without crescents.

By Gerry Speirs

Updated Nov 18, 2013

Ingredients

2 lb bulk ground chicken
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup sour cream
1/2 cup red hot Buffalo wing sauce
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 cups shredded Cheddar cheese (8 oz)

Make With

Progresso Broth

Steps

1

Heat oven to 400°F. In 10-inch 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 whisk 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 until about 1/4 inch thick.
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

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

Bake 45 minutes or until cheese is golden brown and bubbly. Cool 10 minutes before serving.

Tips from the Pillsbury Kitchens

tip 1
Use plenty of flour when rolling out your dough sheets. This will prevent the dough from sticking to the surface and the rolling pin.
tip 2
This dish could be served in squares like pasta lasagna but is also great as a dip served with hot garlic bread.
tip 3
The lasagna can be made ahead of time and simply reheated covered with foil in a 400°F oven for about 20 minutes.

Nutrition Information

440 Calories, 31g Total Fat, 23g Protein, 18g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 280

Total Fat: 31g; 48%

Saturated Fat: 15g; 75%

Trans Fat: 1/2g

Cholesterol: 120mg; 40%

Sodium: 870mg; 36%

Potassium: 480mg; 14%

Total Carbohydrate: 18g; 6%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 23g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 25%; 25%

Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;