2 cups (8 oz) white cheddar cheese, cut into thin slices
1 ¾ cups (7 oz) crumbled bleu cheese, divided
*These ingredients may contain gluten. If you’re targeting a gluten-free recipe option, make sure to check the labels.
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 & pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
In a medium size bowl, mix the ricotta cheese, ¾ cup bleu cheese, parsley and egg.
Spread 1 ½ cups sauce into a greased 13×9 baking dish. Layer with a third of the mashed potatoes, 1 ½ cups sauce, ricotta mixture, 1 cup mozzarella cheese, ⅓ of the cheese slices and ⅓ of the bleu cheese. Repeat layers twice.
Bake covered at 350°F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
Let stand 10 minutes before serving.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/buffalo-chicken-layered-mashed/