Cheesy Buffalo Lasagna (Print Version)

# Ingredients:

01 - 12 ounces of lasagna noodles.
02 - 3 1/2 cups shredded rotisserie chicken.
03 - 1 packet of ranch-flavored seasoning.
04 - Softened cream cheese, 24 ounces.
05 - Buffalo-style sauce, 1 cup.
06 - Half a cup of milk.
07 - 2 cups each of shredded mozzarella.
08 - 2 cups of sharp cheddar.
09 - Optional extras: Blue cheese crumbles, green onions, ranch drizzle.

# Instructions:

01 - Boil the noodles till they're firm but slightly tender, as shown on the package.
02 - Toss ranch seasoning, buffalo sauce, softened cream cheese, and milk in the mixer bowl and blend them together.
03 - Add about 1 1/2 cups of cheddar and mozzarella into the cream cheese mixture, then stir till it’s smooth.
04 - Spray a 9x13 pan all over with non-stick spray to prevent sticking.
05 - Scoop and spread a fourth of the cheese mixture on the bottom of the pan so it’s evenly covered.
06 - Make a base layer by slightly overlapping the cooked noodles one by one.
07 - Spread another quarter portion of that cheesy mix over your noodles.
08 - Scatter a layer of half the chicken on top of the cheese.
09 - Keep layering until all noodles, cheese mixture, and chicken are used up.
10 - Use the last of the noodles and spread the leftover cheese mixture on top.
11 - Sprinkle the final cup of cheddar and mozzarella over the top evenly.
12 - Cover tightly using foil and bake at 375°F for about 45 minutes.
13 - Take off the foil and bake for 10 more minutes till the cheese turns golden brown.
14 - Leave it alone for 8–10 minutes to cool before cutting into portions.
15 - Add a sprinkle of your favorite extras, like blue cheese or green onions, just before serving.

# Notes:

01 - A mash-up of cozy flavors.
02 - Great for making in advance.
03 - Level of spiciness can be adjusted.
04 - Perfect use for leftover chicken.

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