Full Credit Recipe
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Ingredients
3 boneless, skinless chicken breasts shredded
1 cup of mozzarella cheese
8 oz of parmesan cheese (2 cups)
1/2 cup of Buffalo sauce
1 stick of butter
1 1/2 cups heavy cream
1/2 cup of chicken broth
3 garlic cloves, minced
6 oz softened cream cheese
2 tbsp of sour cream or ranch dressing
1 tbsp chicken bouillon
1 1/2 garlic powder
1 1/2 tsp onion powder
1 1/2 tsp black pepper
1 tsp ranch seasoning
8 lasagna noodles
Optional: Parsley and/or red pepper flakes for serving
Steps
1. Start by bringing a large pot of water to a boil.
2. Add in the 3 chicken breasts, 1 tbsp of chicken bouillon,
1 tsp garlic powder, 1 tsp onion powder & 1 tsp black pepper.
3. Let the chicken cook for 25-30 minutes.
4. While the chicken is cooking, shred one 8 oz block of
Parmesan cheese & 1 cup of mozzarella cheese.
5. Combine 6 oz of softened cream cheese &
2 tbsp of sour cream or ranch dressing and set aside
6. Remove the chicken from the pot &
shred with 2 forks or a mixer
7. Add 1/2 a cup of Buffalo sauce (or more if you want the
chicken more spicy) & 1 tsp of ranch seasoning.
Toss until well combined
8. Bring another large pot of water to a boil
9. In a medium saucepan melt i stick of butter then add in the
3 minced garlic cloves & sauté until fragrant.
10. Add in 1 1/2 cups of heavy cream & 1/2 a cup of chicken broth season with sauce and with 1/2 tsp garlic powder.
1/2 tsp onion powder & 1/2 tsp black pepper.
11. Turn the heat down to low & gradually add in
2 cups of parmesan cheese whisk until the cheese is melted.
12. Let the sauce simmer while you cook the lasagna noodles
until al dente once the noodles are done, rinse with cold water so not stick together & pat all of noodles dry they do.
13. Preheat oven to 350 F
14. Spread heaping tbsp of the cream cheese mixture & a thin layer of shredded buffalo chicken on each lasagna sheet.
15. Roll up each noodle from one end to the other Spread 1/2 a cup of the Alfredo sauce on your baking dish
to prevent the lasagna rolls from sticking to the bottom
place each roll in the dish & pour the remaining
Alfredo sauce on top.
16. Top with shredded mozzarella cheese & cover with foil Bake covered at 350 F for 15 minutes, remove foil & bake an additional 10 minutes.
Optional: broil for 2 minutes to make the cheese golden Top with parsley and/or red pepper flakes if desired
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