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Buffalo Chicken Mashed Potato Layers

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
80 min
SERVINGS
12 servings
Dinner
Buffalo Chicken Mashed Potato Layers
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 (14.5 ounce) can diced tomatoes, drained
  • 1 (12 fluid 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 cheese
  • 1/2 cup Italian flat leaf parsley, minced
  • 1 egg, lightly beaten
  • 12 ounces part-skim mozzarella cheese, shredded
  • 8 ounces white cheddar cheese, cut into thin slices
  • 7 ounces crumbled bleu cheese, divided
Instructions
1
Follow the package instructions for preparing mashed potatoes and then stir in a packet of dry Ranch dressing. Set it aside momentarily.
2
In a large, heavy-bottomed cooking vessel, heat oil over an intermediate temperature setting. Add the onion, celery and carrot; cook and stir until the vegetables are tender to your liking. Add the garlic and continue cooking for 2 minutes longer.
3
Add the shredded chicken to the pot. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat the mixture; cover and simmer for 30 minutes, allowing all flavors to meld together.
4
In a medium-sized mixing container, combine the ricotta cheese, 3/4 cup of crumbled bleu cheese, parsley and egg. Mix until well combined.
5
Pour 1 1/2 cups of sauce into a greased, rectangular baking dish measuring 13 inches by 9 inches. Layer with a third of the mashed potatoes, 1 1/2 cups of sauce, 2/3 cup of the ricotta mixture, 1 cup of shredded mozzarella cheese, 1/3 of the cheese slices and 1/3 cup of crumbled bleu cheese. Repeat these layers twice.
6
Bake the dish covered at 350 degrees Fahrenheit for 20 minutes. Remove the covering; bake an additional 20 to 25 minutes longer or until it's bubbly and the cheese is melted.
7
Allow the dish to stand for 10 minutes before serving.