Buffalo Chicken Layered Mashed

Buffalo Chicken Layered Mashed

2

"A play on lasagna substituting Roasted Garlic Flavored Mashed Potatoes for the noodles."

Ingredients

1 h 20 m servings
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Original recipe yields 12 servings

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Directions

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  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 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. Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
  8. Let stand 10 minutes before serving.

Footnotes

  • *These ingredients may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the labels.
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Reviews

2
  1. 2 Ratings

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I like buffalo chicken, and I was a bit apprehensive at first to try this because it seemed complex. Wow, was I wrong. This dish is unique and fun. It's to die for!

Flavor was good but was a bit runny. It was more like a soup.