Name: Buffalo Chicken Layered Mashed
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Idahoan® Roasted Garlic Flavored Mashed Potatoes - 1 (4 ounce) package; Package dry Ranch dressing mix* - 1; Canola oil - 1 tablespoon; Onion, chopped - 1 small; Celery rib, finely chopped - 1; Carrot, grated - 1 large; Garlic cloves, minced - 2; Rotisserie chicken, shredded - 1 ½ pounds; Diced tomatoes, drained - 1 (14.5 ounce) can; Buffalo wing sauce* - 1 (12 fluid ounce) bottle; Water - ½ cup; Italian seasoning - 1 ½ teaspoons; Salt - ½ teaspoon; Pepper - ¼ teaspoon; Ricotta cheese - 1 (15 ounce) container; Italian flat leaf parsley, minced - ½ cup; Egg, lightly beaten - 1; Part-skim mozzarella cheese, shredded - 12 ounces; White cheddar cheese, cut into thin slices - 8 ounces; Crumbled bleu cheese, divided - 7 ounces

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Chicken Layered Mashed

1. Idahoan® Roasted Garlic Flavored Mashed Potatoes - 1 (4 ounce) package

2. Package dry Ranch dressing mix* - 1

3. Canola oil - 1 tablespoon

4. Onion, chopped - 1 small

5. Celery rib, finely chopped - 1

6. Carrot, grated - 1 large

7. Garlic cloves, minced - 2

8. Rotisserie chicken, shredded - 1 ½ pounds

9. Diced tomatoes, drained - 1 (14.5 ounce) can

10. Buffalo wing sauce* - 1 (12 fluid ounce) bottle

11. Water - ½ cup

12. Italian seasoning - 1 ½ teaspoons

13. Salt - ½ teaspoon

14. Pepper - ¼ teaspoon

15. Ricotta cheese - 1 (15 ounce) container

16. Italian flat leaf parsley, minced - ½ cup

17. Egg, lightly beaten - 1

18. Part-skim mozzarella cheese, shredded - 12 ounces

19. White cheddar cheese, cut into thin slices - 8 ounces

20. Crumbled bleu cheese, divided - 7 ounces

How to cook deliciously - Buffalo Chicken Layered Mashed

1. Stage

Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.

2. Stage

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. Stage

Add the shredded chicken.

4. Stage

Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.

5. Stage

In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.

6. Stage

Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.

7. Stage

Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.

8. Stage

Let stand 10 minutes before serving.