Buffalo Chicken Lasagna - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This no-fuss, noodle-free lasagna is yet another reason why we can't live without crescents.
Ingredients
- 2 lb bulk ground chicken
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 cup sour cream
- 1/2 cup red hot Buffalo wing sauce
- 1 can Pillsbury™ refrigerated Crescent Dough Sheet
- 2 cups shredded Cheddar cheese (8 oz)
Instructions
- Heat oven to 400 °F. In 10-inch skillet, cook chicken until no longer pink. Transfer chicken to large bowl.
- In same skillet, melt butter over medium heat. Stir in flour until well blended. Gradually add chicken broth, beating with whisk after each addition. Make sure mixture is smooth and lump-free before adding more broth. Keep doing this until all of the broth has been added.
- Remove skillet from heat. Stir in sour cream with whisk until well combined. Stir in wing sauce. Add cooked chicken; mix well. Set aside.
- Unroll dough onto work surface dusted lightly with flour. Cut dough in half; set 1 half aside. Using rolling pin, roll dough until about 1/4 inch thick.
- Spoon small amount of chicken mixture into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish. Cut strips of dough to roughly fit on top of chicken mixture; arrange over mixture. Sprinkle some of the cheese over top; add more chicken mixture.
- Repeat layering 2 more times, using remaining half of dough and all of the chicken mixture. (Make sure to end with chicken on the surface.) Top with remaining cheese.
- Bake 45 minutes or until cheese is golden brown and bubbly. Cool 10 minutes before serving.
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