Buffalo Chicken Layered Mashed

Prepare mashed potatoes according to package directions. Stir in the dry Ranch dressing mix. Set aside. (5 minutes)

In a Dutch oven or large skillet, heat canola oil over medium heat. Add the chopped onion, celery, and grated carrot; cook and stir until the vegetables are softened. Add the minced garlic and cook for 2 minutes longer until fragrant. (10 minutes)

Add the shredded rotisserie chicken to the vegetable mixture. (2 minutes)

Stir in the drained diced tomatoes, buffalo wing sauce, water, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes to allow the flavors to meld. (35 minutes)

In a medium-sized bowl, combine the ricotta cheese, 3/4 cup of the crumbled bleu cheese, minced Italian flat leaf parsley, and the lightly beaten egg. Mix well. (5 minutes)

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Spread 1 1/2 cups of the buffalo chicken sauce evenly into the bottom of the dish. Layer with a third of the mashed potatoes, followed by 1 1/2 cups of the buffalo chicken sauce, 2/3 cup of the ricotta cheese mixture, 1 cup of shredded mozzarella cheese, 1/3 of the white cheddar cheese slices, and 1/3 cup of the remaining crumbled bleu cheese. Repeat these layers twice more. (25 minutes)

Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for an additional 20-25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned. (45 minutes)

Let the Buffalo Chicken Layered Mashed stand for 10 minutes before serving. This allows the layers to set slightly and makes it easier to slice and serve. (10 minutes)