Buffalo Chicken Lasagna

Preheat oven to 375°F with rack 10 inches from heat source. Cook milk and cream cheese in a medium saucepan over medium, whisking constantly, until thickened and smooth, about 3 minutes. Add blue cheese; cook, whisking constantly, until melted and smooth, about 3 minutes. Remove from heat.

Stir together chicken, celery, and wing sauce in a medium bowl until combined. Lightly grease a broiler-safe 13- x 9-inch baking dish with oil. Spread 1/2 cup blue cheese sauce in bottom of baking dish. Arrange 4 noodles, overlapping slightly, over sauce. Spread 1 1/2 cups chicken mixture over noodles. Spoon about 1/2 cup blue cheese sauce over chicken mixture. Sprinkle with 1 cup mozzarella. Repeat layers twice, ending with mozzarella. Arrange remaining 4 noodles, overlapping slightly, over mixture. Spread remaining 1 cup blue cheese sauce over noodles. Sprinkle with remaining 1 cup mozzarella.

Cut a piece of aluminum foil to fit over baking dish; lightly grease foil with oil, and cover lasagna. Bake in preheated oven until heated through and bubbling around edges, 40 to 45 minutes. Remove from oven, and remove foil. Increase oven temperature to broil. Return lasagna to oven. Broil until cheese is bubbling and golden brown in spots, 7 to 9 minutes. Let stand 10 minutes. Slice and serve.