Rocky Road Bars (Print Version)

# Ingredients:

01 - 12 ounces of lasagna pasta.
02 - 3 1/2 cups of shredded rotisserie chicken.
03 - 1 ranch seasoning packet.
04 - 24 ounces of softened cream cheese.
05 - 1 cup of buffalo-style hot sauce.
06 - 1/2 cup of milk.
07 - 2 cups of sharp cheddar cheese.
08 - 2 cups of mozzarella cheese.
09 - Optional garnish: Ranch sauce.
10 - Sliced green onions.
11 - Crumbled blue cheese.

# Instructions:

01 - Follow the package instructions to cook the lasagna noodles until they're just tender.
02 - In the bowl of a stand mixer, mix together the softened cream cheese, ranch powder, buffalo sauce, and milk.
03 - Toss in one and a half cups each of cheddar and mozzarella, and mix until the texture is smooth.
04 - Coat a 9x13 pan with cooking spray to avoid sticking.
05 - Evenly spread a portion (about 1/4) of the cheese mixture over the greased pan's base.
06 - Lay down a layer of the cooked noodles, overlapping them just a bit to cover gaps.
07 - Spread another 1/4 portion of the cheese blend over the noodle layer.
08 - Scatter half the shredded chicken over the cheese mixture.
09 - Keep layering noodles, cheese, and chicken until you're out of chicken.
10 - Top off the dish with a final noodle layer and the last of the cheese mix.
11 - Sprinkle the reserved cup of cheddar and mozzarella over the top.
12 - Wrap the pan tightly with aluminum foil and bake at 375°F for 45 minutes.
13 - Take off the foil and bake another 10 minutes until the top browns nicely.
14 - Set the dish aside for about 8 to 10 minutes before cutting into it.
15 - Decorate with toppings like ranch, green onions, or blue cheese before serving, if you want.

# Notes:

01 - A fun mix of classic and spicy.
02 - Can be prepped ahead of time.
03 - You control how spicy it gets.
04 - A great way to use leftover chicken.

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