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Preheat the oven to 375°F. Pour a small amount of Alfredo sauce into the bottom of a 9x13 baking dish, spreading it to lightly coat the bottom.

In a large mixing bowl, combine the shredded rotisserie chicken with 1/2 cup of wing sauce. Mix well until the chicken is evenly coated.

In a medium mixing bowl, combine the room temperature cream cheese and sour cream. Mix until smooth and well combined.

Add 2 tablespoons of garlic Parmesan seasoning to the cream cheese mixture and mix thoroughly.

Add 1 1/2 cups of shredded mozzarella cheese to the cream cheese mixture and mix until evenly distributed.

Lay out the cooked lasagna noodles on a clean surface. Spread an even layer of the cream cheese mixture over each lasagna noodle.

Spread an even layer of the buffalo chicken mixture over the cream cheese layer on each lasagna noodle.

Carefully roll up each lasagna noodle tightly and place it seam-side down into the prepared baking dish.

Pour the remaining jar of Alfredo sauce evenly over the rolled lasagna noodles in the baking dish.

Add 1/4 cup of milk to the empty Alfredo sauce jar, secure the lid, and shake well to dislodge any remaining sauce. Pour the milky sauce mixture over the dish.

Top the entire dish with the remaining 1 1/2 cups of shredded mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 15 minutes, or until bubbly and heated through.

For a browned, bubbly top, you may turn on the broiler for the last few minutes of baking, watching carefully to prevent burning.

Remove from the oven and let the dish cool slightly for 5-10 minutes before serving.


Preheat the oven to 375°F. Pour a small amount of Alfredo sauce into the bottom of a 9x13 baking dish, spreading it to lightly coat the bottom.

In a large mixing bowl, combine the shredded rotisserie chicken with 1/2 cup of wing sauce. Mix well until the chicken is evenly coated.

In a medium mixing bowl, combine the room temperature cream cheese and sour cream. Mix until smooth and well combined.

Add 2 tablespoons of garlic Parmesan seasoning to the cream cheese mixture and mix thoroughly.

Add 1 1/2 cups of shredded mozzarella cheese to the cream cheese mixture and mix until evenly distributed.

Lay out the cooked lasagna noodles on a clean surface. Spread an even layer of the cream cheese mixture over each lasagna noodle.

Spread an even layer of the buffalo chicken mixture over the cream cheese layer on each lasagna noodle.

Carefully roll up each lasagna noodle tightly and place it seam-side down into the prepared baking dish.

Pour the remaining jar of Alfredo sauce evenly over the rolled lasagna noodles in the baking dish.

Add 1/4 cup of milk to the empty Alfredo sauce jar, secure the lid, and shake well to dislodge any remaining sauce. Pour the milky sauce mixture over the dish.

Top the entire dish with the remaining 1 1/2 cups of shredded mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 15 minutes, or until bubbly and heated through.

For a browned, bubbly top, you may turn on the broiler for the last few minutes of baking, watching carefully to prevent burning.

Remove from the oven and let the dish cool slightly for 5-10 minutes before serving.
