Buffalo Chicken Alfredo Bake
Buffalo Chicken Alfredo Bake
Ingredients
For the Bake
- 1 jar Alfredo sauce, plus a little extra for the bottom of the pan
- 3 cups rotisserie chicken, shredded
- 1/2 cup wing sauce
- 8 ounces cream cheese, 1 block, room temperature
- 8 ounces sour cream
- 2 tablespoons garlic Parmesan seasoning, or to taste
- 3 cups shredded mozzarella cheese, divided
- 12 lasagna noodles, cooked until not quite done
- 1/4 cup milk
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the room temperature cream cheese and sour cream. Mix until smooth and well combined.
⏱️ 3 min
- 4
Add 2 tablespoons of garlic Parmesan seasoning to the cream cheese mixture and mix thoroughly.
⏱️ 2 min
- 5
Add 1 1/2 cups of shredded mozzarella cheese to the cream cheese mixture and mix until evenly distributed.
⏱️ 2 min
- 6
Lay out the cooked lasagna noodles on a clean surface. Spread an even layer of the cream cheese mixture over each lasagna noodle.
⏱️ 5 min
- 7
Spread an even layer of the buffalo chicken mixture over the cream cheese layer on each lasagna noodle.
⏱️ 5 min
- 8
Carefully roll up each lasagna noodle tightly and place it seam-side down into the prepared baking dish.
⏱️ 5 min
- 9
Pour the remaining jar of Alfredo sauce evenly over the rolled lasagna noodles in the baking dish.
⏱️ 2 min
- 10
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.
⏱️ 1 min
- 11
Top the entire dish with the remaining 1 1/2 cups of shredded mozzarella cheese.
⏱️ 1 min
- 12
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.
⏱️ 30 min•🌡️ 375
- 13
For a browned, bubbly top, you may turn on the broiler for the last few minutes of baking, watching carefully to prevent burning.
⏱️ 2 min•🌡️ 375
- 14
Remove from the oven and let the dish cool slightly for 5-10 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Alfredo Bake
For the Bake
- 1 jar Alfredo sauce, plus a little extra for the bottom of the pan
- 3 cups rotisserie chicken, shredded
- 1/2 cup wing sauce
- 8 ounces cream cheese, 1 block, room temperature
- 8 ounces sour cream
- 2 tablespoons garlic Parmesan seasoning, or to taste
- 3 cups shredded mozzarella cheese, divided
- 12 lasagna noodles, cooked until not quite done
- 1/4 cup milk
Instructions
- 1
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.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
In a medium mixing bowl, combine the room temperature cream cheese and sour cream. Mix until smooth and well combined.
⏱️ 3 min - 4
Add 2 tablespoons of garlic Parmesan seasoning to the cream cheese mixture and mix thoroughly.
⏱️ 2 min - 5
Add 1 1/2 cups of shredded mozzarella cheese to the cream cheese mixture and mix until evenly distributed.
⏱️ 2 min - 6
Lay out the cooked lasagna noodles on a clean surface. Spread an even layer of the cream cheese mixture over each lasagna noodle.
⏱️ 5 min - 7
Spread an even layer of the buffalo chicken mixture over the cream cheese layer on each lasagna noodle.
⏱️ 5 min - 8
Carefully roll up each lasagna noodle tightly and place it seam-side down into the prepared baking dish.
⏱️ 5 min - 9
Pour the remaining jar of Alfredo sauce evenly over the rolled lasagna noodles in the baking dish.
⏱️ 2 min - 10
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.
⏱️ 1 min - 11
Top the entire dish with the remaining 1 1/2 cups of shredded mozzarella cheese.
⏱️ 1 min - 12
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.
⏱️ 30 min•🌡️ 375 - 13
For a browned, bubbly top, you may turn on the broiler for the last few minutes of baking, watching carefully to prevent burning.
⏱️ 2 min•🌡️ 375 - 14
Remove from the oven and let the dish cool slightly for 5-10 minutes before serving.
⏱️ 5 min