12 noodles or 4 sheets Lasagna noodles, cooked according to package instructions
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.