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Buffalo Chicken Layered Mashed Potatoes

Source: Idahoan®
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What happens when you replace lasagna noodles with Idahoan® Roasted Garlic Mashed Potatoes? You get a whole new family favorite -- layered roasted chicken and three kinds of cheeses -- that's loaded with flavor. You may never go back to noodles again!
RECIPE INGREDIENTS
1 4-oz package Idahoan Roasted Garlic Flavored Mashed Potatoes
1 package dry ranch dressing mix*
1 tbsp canola oil
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 1/2 lbs rotisserie chicken, shredded
1 can (14.5 oz) diced tomatoes, drained
1 bottle (12 oz) buffalo wing sauce*
1/2 cup water
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1 carton (15 oz) ricotta cheese
1/2 cup Italian flat leaf parsley, minced
1 egg, lightly beaten
3 cups (12 oz) part-skim mozzarella cheese, shredded
2 cups (8 oz) white cheddar cheese, cut into thin slices
1 3/4 cups (7 oz) crumbled blue cheese, divided

*These ingredients may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the labels.
Buffalo Chicken Layered Mashed Potatoes Recipe at Cooking.com
DIRECTIONS
Prepare mashed potatoes following package directions. Stir in packet of dry ranch dressing. Set aside.


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.


Add the shredded chicken.


Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.


In a medium-sized bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg.


Spread 1 1/2 cups sauce into a greased 13×9-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 blue cheese. Repeat layers twice.


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


Let stand 10 minutes before serving.


Recipe reprinted by permission of Idahoan®. All rights reserved.
Date Added: 10/21/2013
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