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Buffalo Chicken Layered Mashed

Buffalo Chicken Layered Mashed

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Idahoan(R)

Idahoan®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Directions

  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.
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Reviews

pawmo1971
0

pawmo1971

12/7/2013

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

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