Buffalo Chicken Lasagna Super Bowl

• Meat

  • 2 lbs Chicken breasts

• Produce

  • 1 cup Celery
  • 1/2 cup Italian parsley
  • 1 Scallions

• Refrigerated

  • 1 Egg

• Condiments

  • 1 (12-ounce bottle Cayenne pepper sauce

• Pasta & Grains

  • 12 Lasagna noodles

• Baking & Spices

  • 1 Salt and ground black pepper

• Dairy

  • 2 cups Blue cheese
  • 1 stick Butter, unsalted
  • 2 cups Cheddar cheese
  • 3 cups Mozzarella cheese
  • 15 oz Ricotta cheese

Found on thrillist.com

Description

Directions

• Preheat oven to 400°F. Season chicken breasts with salt and pepper; place them in an even layer on a greased baking sheet. Bake for 30-40 minutes, until completely opaque all the way through and registers 165°F on an instant-read thermometer. In a mixing bowl, mix ricotta cheese, blue cheese, celery, parsley, and egg, set aside. Cook noodles according to package directions; drain and drizzle with olive oil to prevent sticking. Let chicken cool slightly before shredding it. Reduce oven temperature to 350°F. Combine hot sauce with butter and mix with chicken. Spread a little of the chicken mixture on the bottom of a greased 13x9-inch casserole dish. Spread 4 noodles in an even layer over that, followed by a third of the ricotta mixture, then 1 cup mozzarella cheese, and ⅔ cup Cheddar cheese. Repeat layers twice. Cover with foil and bake for 20 minutes. Uncover; bake 25 minutes longer or until cheese is bubbly. Let cool for 10-15 minutes before slicing and serving with scallions.