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Buffalo Chicken Layered Mashed
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Roasted garlic mashed potato lasagna.
Ingredients:
  • 1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes
  • 1 package dry Ranch dressing mix*
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1 celery rib, finely chopped
  • 1 large carrot, grated
  • 2 garlic cloves, minced
  • 1.5 pounds rotisserie chicken, shredded
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (12 fluid ounce) bottle buffalo wing sauce*
  • 0.5 cup water
  • 1.5 teaspoons Italian seasoning
  • 0.25 teaspoon pepper
  • 1 (15 ounce) container ricotta cheese
  • 0.5 cup 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:
  • Follow the package directions to prepare mashed potatoes, then mix in the dry Ranch dressing packet. Set aside.
  • Heat oil in a Dutch oven over medium heat. Sauté onion, celery, and carrot until tender. Stir in garlic and cook for 2 more minutes.
  • Incorporate the succulent shredded chicken.
  • Combine the tomatoes, wing sauce, water, Italian seasoning, salt, and pepper in the pot, then bring to a lively boil. Simmer covered for 30 minutes before serving.
  • Combine the ricotta cheese, 3/4 cup of bleu cheese, parsley, and egg in a medium bowl.
  • In a greased 13x9-inch baking dish, create layers starting with 1 1/2 cups of sauce, followed by a third of the mashed potatoes, 1 1/2 cups of sauce, 2/3 cup of ricotta mixture, 1 cup of mozzarella cheese, one-third of the cheese slices, and 1/3 cup of bleu cheese. Repeat these layers two more times.
  • Bake at 350°F covered for 20 minutes, then uncover and bake for an additional 20-25 minutes until bubbly and cheese is melted.
  • Allow to rest for 10 minutes before enjoying.

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