4cupscooked, shredded chickenwe debone a whole rotisserie chicken
Preheat oven to 350°.
Cook lasagna noodles al dente according to package directions. Drain and rinse with cold water to stop the cooking process, and set aside.
In a mixing bowl, mix together the cream cheese, ranch dressing and hot sauce with a hand mixer.
Stir in blue cheese crumbles.
In a greased 9x13 baking dish, spread a thin layer of buffalo sauce mixture in to the bottom.
Layer 3 of the cooked lasagna noodles into the baking dish.
Spread on a third of the buffalo sauce mixture.
Sprinkle on a third of the cooked, shredded chicken
Sprinkle on a third of the shredded cheeses
Repeat the layering process using all of the noodles and end with cheese on top!
Bake uncovered for 35 minutes, then cover with aluminum foil and bake for an additional 5-10 minutes.
Remove from oven and let rest for 10-15 minutes before cutting to allow the cheeses and filling to cool a bit for easier serving.
We cook an extra couple of lasagna noodles in case we have some fall apart while cooking/assemlby.Feel free to reduce the shredded cheese or substitute the flavors of cheese!TIP: If possible, allow baked lasagna to cool for about 15 minutes for easier serving. Not allowing the lasagna to rest is ok, it's just much harder to serve with the hot, melted cheese.