Texas Pete® Buffalo Chicken Lasagna


    • 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


    YIELD: 1/2 hotel pan
    PORTION (Serving Size):

    1. Marinate chicken tenders in wing sauce for 1 hour.
    2. 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.
    3. 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.
    4. Increase heat to medium-high.  Add drained chicken tenders.  Saute until browned and inside is no longer pink..
    5. Spray half hotel pan with nonstick spray.
    6. 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.
    7. Bake lasagna, uncovered, at 350°F for 45 to 60 minutes, until edges are bubbling and beginning to brown. 

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