* These ingredients may
contain gluten. If you’re targeting a gluten-free recipe option, make sure to check
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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
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, 3/4 cup bleu cheese, parsley and
Spread 1 1/2 cups sauce into a greased 13 x 9-inch baking dish. Layer with a
third of the mashed potatoes, 1 1/2 cups sauce, ricotta mixture, 1 cup mozzarella
cheese, 1/3 of the cheese slices and 1/3 of the 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.