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.

Yield: 12 servings

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

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 and 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.

Notes

Recipe and photo used with permission from: Idahoan Foods, LLC