buffalo chicken layered mashed

Ingredients

• Servings: 12
• 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 1/2 pounds rotisserie chicken, shredded
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (12 fluid ounce) bottle buffalo wing sauce*
• 1/2 cup water
• 1 1/2 teaspoons italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 ounce) container ricotta cheese
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• 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.