Buffalo Chicken Layered Mashed

A play on lasagna substituting Roasted Garlic Flavored Mashed Potatoes for the noodles.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins

Ingredients

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

Recipe Instructions

Step 1

Let stand 10 minutes before serving.

Step 2

Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.

Step 3

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.

Step 4

Add the shredded chicken.

Step 5

Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.

Step 6

In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.

Step 7

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.

Step 8

Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.