Buffalo Chicken Lasagna
All the ingredients for Buffalo chicken wings are layered in noodles in this decadent and creamy Buffalo chicken lasagna recipe.
Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika 1 teaspoon salt and cayenne pepper.
Bring stock to a boil reduce heat to medium and simmer until chicken is no longer pink in the center 15 to 20 minutes.
Shred chicken.
Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes.
Drain.
Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften about 5 minutes.