This post is sponsored by Palmolive®. Opinions are 100% my own.
Alright you guys, this is going to be a pretty cool post. I’ve partnered with Palmolive® to create one of the most difficult to clean, sticky recipes to illustrate to you how easy it is to clean-up using their powerful, grease-fighting dish soap! Their products easily cut through grease, provide a residue-free clean AND leaves your dishes (and kitchen) smelling so fresh and clean!
I love this challenge because for me, my family memories start and end with food. We bond over cooking and sharing a meal together. Truthfully, every single time we gather for dinner together, the looming thought of the after-meal clean-up hangs over my head. As a result, I always try to steer clear of sticky, difficult to clean-up recipes so I can actually enjoy the moment.
One thing I’ve been wanting to make for a while is my famous buffalo chicken lasagna. Let’s be honest, who doesn’t love buffalo chicken EVERYTHING?! Then take all the things you love about it and turn it to a lasanga? YES please.
As much as I love making lasagnas, I don’t do them too often because the baking dish is such a total disaster to clean up after. I’ve actually wanted to make this again for a while, but the thought of the sticky, messy clean-up has put it on pause.
Thankfully, there is Palmolive® (you can buy it at Jewel-Osco). It’s powerful, while still being gentle on your hands as you wash the dishes. It can even lift away food that’s been stuck on dish-ware for 24 hours!
This recipe couldn’t be easier…
It starts with a beautiful blue cheese béchamel sauce.
Then you build your lasagna! You start by placing your blue cheese béchamel on the bottom of the pan.
Then layering the pasta…
Add in a buffalo chicken mixture.
Finally, place another layer of pasta and then covering it in your blue cheese sauce.
Repeat until it’s all done. And cover top with cheese.
Bake covered for 45 minutes (until pasta is cooked) and uncover for 10 min to brown the cheese.
Buffalo Chicken Lasagna
Ingredients
- 13 x 9 Pan
- 2 boxes No Boil Lasagna Sheets you won’t use them all
- 3 Chicken Breasts boneless skinless; boiled and shredded
- 3/4 cup Buffalo Wing Sauce Hot Sauce
- 2 Carrots diced
- 2 Celery Ribs diced
- 1 cup Cheddar Cheese grated
Sauce
- 4 tbsp Butter
- 4 tbsp Flour
- 4 cups Milk
- 4 oz Blue Cheese
- Salt to taste
- Pepper to taste
Instructions
- Pre-heat oven to 375 degrees.
- To make your bechamel sauce, heat the butter over medium-low heat in a medium saucepan until melted. Add the flour and whisk until smooth. Turn the heat up to medium and cook until the mixture turns a light, golden color (about 5 minutes).Meanwhile, heat the 4 cups of milk in a separate pot until hot (not boiling). Add the hot milk, 1 cup at a time, to the butter/flour mix and whisk continuously until smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat and add your blue cheese and salt. Stir until most of it has melted. Add pepper to taste.
- Cook up diced carrots and celery in a little oil or butter until softened.
- Mix the boiled, shredded chicken, celery/carrots, 1/2 cup of the cheddar and the 3/4 cup of hot sauce together in a bowl, set aside.
- Make the lasagna! This part is simple. Start with a layer of your white sauce on the bottom and then layer as follows:-Pasta-Buffalo chicken mix-Pasta-White sauceRepeat 3 times until you are out of mixture. Your last layer should be pasta covered with the white sauce. Make sure to save enough white sauce for the end or the top of the lasagna could get a little crunchy. Top with remaining shredded cheese.
- Cover the entire pan in tinfoil and bake for 45 minutes. Uncover and bake for 10 more minutes till golden brown.
The best part is, it truly is easy to clean up thanks to Palmolive®!
After this experience, I feel inspired to make all the sticky chicken dishes and casseroles we love without having to worry about the mess that will come afterwards! Thank you again for Palmolive® for sponsoring this recipe and making our lives SO much easier in the kitchen.
Love always,
Erica
