Buffalo Chicken Layered Mashed

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

Ingredients

• 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

Directions

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


2. 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.


3. Add the shredded chicken.


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


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


6. Spread 1 1/2 cups sauce into a greased 13×9-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.


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


8. Let stand 10 minutes before serving.

Buffalo Chicken Layered Mashed