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Texas Pete® Buffalo Chicken Lasagna
Texas Pete Foodservice
https://texaspetefoodservice.com/recipe/texas-pete-buffalo-chicken-lasagna/
Texas Pete® Buffalo Chicken Lasagna
Ingredients
- 4 oz. Texas Pete® Buffalo Style Chicken Wing Sauce
- 24 to 32 ounces Chicken tenders, cut into 1″ cubes
- 1/2 C Butter
- 1/2 C All purpose flour
- 48 ounces Milk
- 1 tbsp Texas Pete® Buffalo Style Chicken Wing Sauce
- 1/2 tsp Kosher salt
- tbsp Oil
- 1 C Celery, thinly sliced
- 12 noodles or 4 sheets Lasagna noodles, cooked according to package instructions
Directions
YIELD: 1/2 hotel pan
PORTION (Serving Size):
- Marinate chicken tenders in wing sauce for 1 hour.
- Meanwhile, melt butter in large saucepan; add flour. Stir continuously and cook for 1 minute. Add milk and continue cooking until sauce is thickened and comes to a boil. Continue to stir and boil for 1 minute adding bleu cheese crumbles and 1 tablespoon Texas Pete® Buffalo-Style Chicken Wing Sauce. Set aside.
- Drain marinade from chicken tenders. Discard marinade. Heat oil in large saute pan over medium heat. Add celery. Saute until celery is crisp-tender. (Do not brown.) Remove from pan.
- Increase heat to medium-high. Add drained chicken tenders. Saute until browned and inside is no longer pink..
- Spray half hotel pan with nonstick spray.
- To assemble lasagna: Spread a small amount of bleu cheese sauce in bottom of prepared pan. Top with a single layer of noodles, 1/4 of the chicken tenders and ¼ of the sauce. Repeat three more times.
- Bake lasagna, uncovered, at 350°F for 45 to 60 minutes, until edges are bubbling and beginning to brown.
