Buffalo Chicken Layered Mashed

Buffalo Chicken Layered Mashed

Recipe by Idahoan from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

12

12 servings

  • 1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes
  • 1 package dry Ranch dressing mix*
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 celery rib, finely chopped
  • 1 large carrot, grated
  • 2 garlic cloves, minced
  • 1 ½ pounds rotisserie chicken, shredded
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (12 fluid ounce) bottle buffalo wing sauce*
  • ½ cup water
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (15 ounce) container ricotta cheese
  • ½ cup Italian flat leaf parsley, minced
  • 1 egg, lightly beaten
  • 12 ounces part-skim mozzarella cheese, shredded
  • 8 ounces white cheddar cheese, cut into thin slices
  • 7 ounces crumbled bleu cheese, divided

Instructions

  • Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
  • In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
  • Add the shredded chicken.
  • Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
  • In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
  • Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
  • Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
  • Let stand 10 minutes before serving.

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