You may also like
Categories:
garlic dressing mix canola oil onion celery carrot garlic rotisserie chicken tomatoes wing sauce water Italian seasoning salt pepper Ricotta cheese Italian flat leaf parsley egg Mozzarella cheese Cheddar cheese bleu cheese
Viewed: 51 - Published at: 8 years agoIngredients
- 1 (4 ounce) package Idahoan(R) 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 (14.5 ounce) can diced tomatoes, drained
- 1 (12 fluid ounce) bottle buffalo wing sauce*
- 1/2 cup water
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 ounce) container ricotta cheese
- 1/2 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
Method
- 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 size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
- 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.
- 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.
