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Buffalo Chicken Layered Mashed Potatoes

Buffalo Chicken Layered Mashed Potatoes recipe

A play on lasagna substituting Roasted Garlic Flavored Mashed Potatoes for the noodles combined with the flavors of Buffalo chicken is sure to become a family favorite.

Ingredients

* 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, 3/4 cup bleu cheese, parsley and egg.
  6. 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.
  7. Bake covered at 350 degrees F for 20 minutes.
  8. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
  9. Let stand for 10 minutes before serving.

Serves: 12

Reprinted with permission from Idahoan Foods, LLC.


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