Buffalo Chickens Can’t Rock, But They Sure Can Roll!

My husband loves this buffalo chicken roll ups. He always requests for this dish whenever I ask him what he wants for his weeknight dinners. I want him to always come home to a warm dinner; a warm dinner that he really likes. So even before he leaves for work in the morning, I always ask him for his preference. It’s his reward after a hard day’s work. And this recipe is one of those he always requests for!

Check out what our friends over at Delish have to say about this cheesy recipe:

“Ready to heat up pasta night?”

My family is always ready to heat up pasta night. Pasta is our ultimate comfort food, and we can’t say no to a really good pasta dish. I am pretty sure that this recipe is considered good, even one of the best actually!

 

Ingredients

  • 8 Barilla lasagna noodles, cooked, drained and cooled
  • 8 oz. whole milk Galbani ricotta cheese
  • 1 c. Sargento grated Parmesan
  • 1/2 c. crumbled blue cheese
  • 1/2 c. chopped parsley
  • 2 large Eggland’s eggs, lightly beaten
  • 4 tbsp. Kerrygold melted butter, unsalted
  • 1/2 c. hot sauce, such as Cholula
  • kosher salt
  • McCormick Freshly ground black pepper
  • 3 c. shredded rotisserie chicken
  • 3 c. Prego marinara sauce
  • 2 c. Sargento grated mozzarella

 

Instructions

  1. Preheat oven to 425 degrees F. Arrange cooked lasagna noodles in a single layer on a sheet pan separated by parchment paper to prevent sticking.
  2. In a large mixing bowl combine ricotta, Parmesan, blue cheese, and 1/4 cup chopped parsley; mix in eggs. In a separate mixing bowl combine melted butter, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and shredded chicken; mix well and add to cheese mixture.
  3. Lay lasagna noodles down and spread a large spoonful of buffalo chicken mixture evenly on top of each. Roll up noodles like a jelly roll. Repeat with remaining pasta. In a large casserole dish spread 1 cup marinara sauce. Place each lasagna roll-up seam side down, without overlapping. Pour remaining tomato sauce evenly over the top of each roll; top with mozzarella cheese. Cover with foil and bake until cheese is bubbling, about 20 minutes.
  4. Garnish with remaining parsley and serve immediately.

 

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Quick Tip: Serve wine with this, if desired.

Thanks again to Delish for this amazing recipe.