Buffalo Chicken Layered Mashed

Ingredients

• 1 package Idahoan® Roasted Garlic Flavored Mashed Potatoes , 4 ounce
• 1 package dry Ranch dressing mix*
• 1 tablespoon canola oil
• 1 small onion , chopped
• 1 celery rib , finely chopped
• 1 large carrot , grated
• 2 garlics cloves , minced
• 1.5 pounds rotisserie chicken , shredded
• 1 can diced tomatoes , 14.5 ounce
• 1 bottle buffalo wing sauce* , 12 fluid ounce
• 0.5 cups water
• 1.5 teaspoons Italian seasoning
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 1 container ricotta cheese , 15 ounce
• 0.5 cups 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. 1

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

2. 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. 3

   Add the shredded chicken.

4. 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. 5

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

6. 6

   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. 7

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

8. 8

   Let stand 10 minutes before serving.