Buffalo Chicken Layered Mashed
Serves: 12
 
A play on lasagna substituting Roasted Garlic Flavored Mashed Potatoes for the noodles.
Ingredients
  • 1 4-oz package Idahoan® Roasted Garlic Flavored Mashed Potatoes
  • 1 package dry Ranch dressing mix*
  • 1 Tbsp canola oil
  • 1 small onion, chopped
  • 1 celery rib, finely chopped
  • 1 large carrot, grated
  • 2 garlic cloves, minced
  • 1½ lbs rotisserie chicken, shredded
  • 1 can (14½ oz) diced tomatoes, drained
  • 1 bottle (12 oz) buffalo wing sauce*
  • ½ cup water
  • 1½ tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 carton (15 oz) ricotta cheese
  • ½ cup Italian flat leaf parsley, minced
  • 1 egg, lightly beaten
  • 3 cups (12 oz) part-skim mozzarella cheese, shredded
  • 2 cups (8 oz) white cheddar cheese, cut into thin slices
  • 1¾ 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
  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 & pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
  5. In a medium size bowl, mix the ricotta cheese, ¾ cup bleu cheese, parsley and egg.
  6. Spread 1½ cups sauce into a greased 13×9 baking dish. Layer with a third of the mashed potatoes, 1½ cups sauce, ricotta mixture, 1 cup mozzarella cheese, ⅓ of the cheese slices and ⅓ of the bleu cheese. Repeat layers twice.
  7. Bake covered at 350°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.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/uncategorized/buffalo-chicken-layered-mashed/