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!


  • One 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 1/2 pounds rotisserie chicken, shredded
  • 1 can (14.5 ounce) diced tomatoes, drained
  • 1 bottle (12 ounce) buffalo wing sauce*
  • 1/2 cup water
  • 1 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 carton (15 ounce) ricotta cheese
  • 1/2 cup Italian flat leaf parsley, minced
  • 1 egg, lightly beaten
  • 3 cups (12 ounce) part-skim mozzarella cheese, shredded
  • 2 cups (8 ounce) white cheddar cheese, cut into thin slices
  • 1 3/4 cups (7 ounce) crumbled blue cheese, divided
  • *These ingredients may contain gluten. If you're targeting a gluten-free recipe
  • option, make sure to check the labels.


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


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


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 174;. All rights reserved.

RecID 12084

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