- 8 cups shredded baked chicken about 5 good sized breasts.
- 9 lasagna noodles
- 1 8 oz brick cream cheese (1/3 fat)
- 3/4 cup Frank's Buffalo Wing Sauce
- 1 cup ranch dressing
- 2 cups pepper jack
- 2 cups Colby Jack
- 2 cups Monterey Jack
Prepare lasagna noodles as directed. Make sure to keep them on the al dente side so they don't become too soft and mushy after baked. Drain and rinse well with cold water to help keep them from sticking together.
Meanwhile, whisk cream cheese, wing sauce, and ranch dressing together in a saucepan over low heat until smooth and creamy. Give it a good stir every few minutes. While waiting for the sauce to come together do some prep work: preheat oven to 350 degrees, spray a 9x13-inch pan with cooking spray, place shredded chicken in a large bowl, and combine pepper jack, Colby jack, and Monterey jack cheeses together in a large ziplock bag.
When your sauce is smooth and creamy pour over chicken and mix until well coated. Place three lasagna noodles side by side in the bottom of your 9x13-inch pan. Spread half of the chicken mixture over the top. Sprinkle about 1/3 of cheese mixture (about 2 cups) on top of chicken. Repeat: noodles, chicken, cheese, noodles, cheese. Cover loosely with foil and bake for 30-35 minutes. Take foil off and bake for another 10-15 minutes or until bubbly and starting to brown. Remove from oven and let rest for a minute or two before cutting into squares and serving. Enjoy!
I season 5-6 chicken breasts with salt and pepper and bake them, preparing the noodles and sauce while my chicken bakes. In a pinch you could use rotisserie chicken from the deli, or any left over chicken you may have.