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Buffalo Chicken Layered Mashed Potatoes

Buffalo Chicken Layered Mashed Potatoes

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

  • 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 1/2 ounce) can diced tomatoes, drained
  • 1 (12 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 ricotta cheese
  • 1/2 cup Italian flat leaf parsley, minced
  • 1 egg, lightly beaten
  • 3 cups (12 ounces) part-skim mozzarella cheese, shredded
  • 2 cups (8 ounces) white cheddar cheese, cut into thin slices
  • 1 3/4 cups (7 ounces) 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, 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

Recipe and photo credit: Idahoan Foods, LLC


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