Ingredients

• 1 , 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 , 14.5 ounce
• 1 , 12 fluid ounce
• 0.5 cups water
• 1.5 teaspoons Italian seasoning
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 1 , 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.

Nutrition per serving