Buffalo Chicken Lasagna Crock Pot

This lasagna was pretty good, nothing spectacular. I originally found the recipe on Pinterest. I googled this recipe so I could just cut and paste it here, and I found another version that got great reviews. Here is Stephanie O'Dea's recipe, you've probably heard of her, she is the blogger A Year of Slow Cooking.

 -3 boneless chicken breasts (cooked and chopped – I chopped my very fine)
 - 1 Cup Frank’s Red Hot Buffalo Sauce
 - 828ml of pasta sauce
 - Uncooked lasagna noodles
 - Tub of Ricotta Cheese
 - 1 cup of shredded cheddar cheese
 - 1 cup of shredded mozzarella cheese
 - 1/4 cup of water

 Optional Ingredients:
 - add in 2 sweet bell peppers (not a fan of those in our house so we skipped it)
 - We used more cheese than we required to
 - In a bowl combine the chicken, buffalo sauce & pasta sauce – this will be called the sauce from here on
 - Spray your 5 qt slow cooker with non stick spray
 - Ladle a large spoonful of your sauce to cover the bottom of the crock pot
 - Add a layer of noodles – you will need to break them up. We like lots of noodles so we doubled up on this step
 - Spread a layer of ricotta cheese across the noodles
 - Add bell peppers
 - Top with cheese
 - Repeat the layers until you run out of ingredients.
 - On the final layer top with sauce and cheese
 - Pour 1/4 cup of water over your lasagna
 - Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours.

Buffalo Chex Mix

not to be confused with my Spicy Chex Mix

1 stick butter
2 1/2 T hot wing sauce
1 packet Ranch dressing
2 c Parmesan Cheese Crackers such as Cheese-Its
2 c pretzels
5 c Rice Chex
5 c Corn Chex

1. Preheat oven to 250.
2. Melt butter in large roasting pan. Add hot wing sauce
3. Sprinkle in Ranch seasoning and mix well.
4. Add the rest of the ingredients and stir to coat well.
5. Bake at 250 for one hour, stirring every 15 minutes.

In my opinion: These were good! My husband and I still prefer my spicy recipe, but we ate half the batch in one day, so we obviously liked them.

Buffalo Blue Cheese Chicken Sandwich by Betty Crocker

1 3/4 lb ground chicken (found with the ground turkey)
1/4 cup Buffalo wing sauce
1/2 teaspoon salt
1 to 3 drops red pepper sauce
6 burger buns, split
6 leaves green leaf lettuce
1/4 cup refrigerated chunky blue cheese dressing
1/4 cup crumbled blue cheese (weskipped this)

1. Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.
2. Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.
3. Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

In my opinion: These were pretty good. The chicken was a little dry...not sure why.

Buffalo Chicken Penne Pasta (by KC's Cafe)

1 lb penne pasta
1 T paprika
1/2 T each salt, garlic powder, and pepper
1 lb chicken breasts, cut into cubes
vegetable or olive oil
buffalo wing sauce or hot sauce such as Louisiana (About 1/2 bottle)
1 c diced celery (we didn't use this)
1/2 c red onion, diced
1 c mayo
1/2 c bleu cheese dressing (or ranch)
3/4 c milk

1. Cook pasta according to package directions. While pasta is cooking, prepare chicken with spices and cook in oil.
2. Add hot sauce and saute with chicken. When chicken is mostly cooked, add onion and celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet, toss with pasta.

In my opinion: This was delicious, so creamy. It did make a lot though so be sure you're up for leftovers.

Buffalo Chicken Ring by Me

I found some yummy recipes for Buffalo Chicken Pizza and Buffalo Chicken Penne Pasta and I figured why not make a pizza ring too? So here is what I came up with.

1 lb chicken, cooked and cubed or shredded
Louisiana hot sauce, to taste
8 oz cream cheese, softened
8 oz shredded mozzarella cheese
1 pkg crescent rolls
bleu cheese for dipping

1. Mix the chicken, hot sauce, cream cheese, and mozzarella cheese in a bowl or you can choose to layer them on the crescent rolls after step 2.
2. Using a round pizza pan (I use the Pampered Chef stone) unroll the crescent rolls and arrange each one about 3-4" from the edge of the pan. Continue around the pan, overlapping each piece a little. When you are finished, it should look like a sun with the crescent rolls as the sunbeams.
3. Spoon your filling evenly around the ring of crescent rolls that are on the pan.
4. Pull up each tip of dough and wrap it over the filling. You can stretch the dough a little to cover more of the filling but it need not be completely covered.
5. Continue until all tips are folded over.
6. Bake according to crescent roll directions until the crescents are golden brown.
Serve with bleu cheese or your favorite dip.

Yummy!

Buffalo Chicken Dip

Buffalo Chicken Dip I found on K.C.'s Cafe
8 oz pkg cream cheese
1/2 c blue cheese or ranch dressing
1/2 c hot sauce or buffalo wing sauce
1/2 c crumbled blue cheese or shredded mozzarella cheese
2 c shredded cooked chicken

Directions: Heat oven to 350. Place cream cheese into deep dish 9" pie plate. Microwave 1 minute to soften. Whisk in salad dressing, hot sauce, and cheese until smooth. Stir in chicken. Bake 20 minutes or until mixture is heated through. Serve with crackers, vegetables, or tortilla chips.

In my opinion: This dip was dee-lish. I might try it on French bread as a crostini or as a pizza. Yum yum!

Buffalo Chicken Pizza

Buffalo Chicken Pizza by K.C.'s Cafe
Love, LOVE, LOVE this recipe!

3 skinless, boneless chicken breast halves, cooked and shredded (I keep in freezer)
2 T butter
2 oz bottle hot sauce (I love Louisiana hot sauce)
8 oz bottle blue cheese salad dressing (Or Ranch)
16" prepared pizza crust (Boboli)
8 oz pkg shredded mozzarella or cheddar

1. Preheat oven to 425. In a medium bowl combine the cubed chicken, melted butter, and hot sauce. Mix well.
2. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5-10 minutes. Let set a few minutes before slicing.