Buffalo Chicken Lasagne


1 pound Pottstown's Buffalo marinated chicken breasts
4 cups spaghetti sauce
2 tablespoons apple cider vinegar
1.5 cup water
1 teaspoon garlic powder
1 small onion - chopped
1 small green bell pepper - chopped
6 ounce can mushrooms - drained
12 uncooked lasagne noodles
6 slices mozzarella cheese
12 slices provolone cheese
3/4 cup crumbled blue cheese


Preheat oven to 350 degrees and lightly grease a lasagne pan.
In a large bowl, combine the chicken, spaghetti sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside.
Spread 1 cup of the chicken mixture in the bottom of the prepared pan, layer lasagne noodles, 6 slices of provolone, and 1.5 cup of the chicken mixture.
Repeat the previous step with the remaining ingredients.
Bake at 350 degrees for 70 minutes.
remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
Remove from the oven, cover and let stand for about 15-20 minutes before serving.

As featured on "WMBD This Morning" April 25, 2006

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