Buffalo Chicken Layered Mashed Recipes

BUFFALO CHICKEN LAYERED MASHED

Steps:

• 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.

LAYERED BUFFALO CHICKEN SALAD

Steps:

• In large bowl, toss chicken, dressing and hot sauce.
• In 6-quart trifle bowl or glass bowl, layer as follows: Gently transfer chicken mixture to the bowl, being careful to keep sides of bowl clean. Top with sliced celery, then half the blue cheese, focusing efforts around outside of bowl. Top with romaine, then carrots, then remaining blue cheese.

BUFFALO CHICKEN POTATO SKINS

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Rub potatoes with oil. Place in a 13x9-in. baking pan. Bake until tender, 50-55 minutes., When cool enough to handle, cut each potato crosswise in half. Scoop out pulp, leaving 1/8-in.-thick shells (save removed pulp for another use)., In a large bowl, combine chicken and Buffalo sauce. Spoon chicken mixture into potatoes. Top with cheese and bacon. Return potatoes to baking pan. Bake, skin side down 15-18 minutes, or until cheese is melted. Serve with sour cream, carrots and green onions.

BUFFALO CHICKEN LAYERED SALAD

Steps:

• sprinkle red pepper sauce over chicken and toss to coat.
• in 13x9 inch glass baking dish layer lettuce,onion, celery, 1 cup tomatoes and chicken.
• pour dressing evenly over salad and sprinkle with bacon and remaining tomatoes.

BUFFALO CHICKEN LAYERED MASHED

Steps:

• 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.

LAYERED BUFFALO CHICKEN DIP

Steps:

• Beat cream cheese and mayo in medium bowl until blended. Stir in celery; spread onto bottom of pie plate.
• Combine chicken and wings sauce; spoon over cream cheese mixture. Top with blue cheese and onions.
• Refrigerate 2 hours.