I’m not sure why that photo-equation was necessary, but it was.
Chop 1/4 cup onions, while you wait for 2 tablespoons of butter to melt.
and you might as well boil a BIG pot of water while you’re at it. You’re going to cook the lasagna noodles in this once it’s boiling.
Sautee the onions, and add some garlic
Cube an entire package of cream cheese. It sounds gross, but you’ll be thankful for it later.
Now, melt the cream cheese into your butter/onion/garlic mix.
Add 1 cup buffalo sauce (you can buy it in a jar at the grocery, no need to panic) and 1/2 cup of ranch dressing (or Bleu Cheese, if you’re feeling adventurous).
Coat the bottom of a casserole dish with the buffalo mixture.
Since I’m such a nice person, I constructed a meat-free mini-lasagna for Justin.
Stir in 2 cups of shredded chicken. You can bake the chicken and shred it yourself of just take the easy way out and use canned chicken.
Try to refrain from eating the entire thing with a spoon.
Now, it’s time to start layering. Alternate noodles and buffalo chicken, then top with cheese.
Bake for 25 minutes at 350 degrees. Eat it all.
Melt butter in a large pan. Sautee onions and garlic.
Meanwhile, begin cooking lasagna noodles according to the package (Don’t use “no bake” noodles!)
Dice cream cheese and add to pan to melt. Stir in ranch dressing.
Coat dish with the sauce.
Add in chicken.
Layer noodles with buffalo chicken until it is used up or you run out of room. Top with cheese.
Bake at 350 degrees for 25 minutes.
Viola!
Cooking With SnapChat 