- 8 lasagna noodles
- 2 cups cooked and shredded chicken breast (I cooked mine in the crock pot all day and shredded that evening)
- 6oz cream cheese
- 1.5c shredded cheddar cheese
- 1/2c buffalo wing sauce
- 1c milk
- 1.5 teaspoon garlic salt
- 1.5 teaspoon onion powder
- salt and pepper to taste
Preheat oven to 375 degrees. Bring a large pot of water to a boil and cook noodles according to package directions. Drain and lay flat on prep surface.
While noodles are cooking, add cream cheese, milk, garlic salt,onion powder, salt, and pepper to saucepan over medium heat. Stir until combined and smooth. Drizzle about two tablespoons of sauce into bottom of 9×13 baking dish.
In separate bowl, mix chicken, buffalo sauce, and half of shredded cheese.
Begin assembling noodles by adding a spoonful of cream cheese sauce to cooked noodle, then add chicken mixture and roll up. Place each roll up into the 9×13 dish on top of the sauce. Once all roll ups have been assembled and placed into dish, pour remaining cream cheese sauce over rolls. Top with additional buffalo sauce if desired and remaining shredded cheese. Bake 20 minutes and enjoy.