1 (888) 635-8115 (US)Buffalo Chicken Casserole
When it comes to comfort dishes, casseroles rank pretty high. To make this Buffalo Chicken Casserole, layer Idahoan® SMARTMASH® Classic Mashed Potatoes with Vit C with savory cheese and a chicken-vegetable sauce. Your guests won’t be able to believe the explosion of flavor that results!
TIME
25 minutes
YIELD
36
DISH TYPE
Entrée
Buffalo Chicken Casserole
Prep time:
Serves: 36
Ingredients
- 1 bag (32 ounces) Idahoan® CREAMY Butter & Herb Mashed Potatoes
- 1 gallon hot water
- 1 pound dry ranch dressing mix (mixed into the hot water)
- ¼ cup vegetable oil
- 1½ pounds white onion (chopped)
- 250 grams celery (chopped)
- 90 grams carrot (shredded)
- 60 grams garlic clove (chopped)
- 9 pounds pulled chicken
- 5½ pounds diced tomatoes (canned (drain reserve liquid))
- 2¼ quarts spicy wing sauce
- 3 cups water
- 1 ounce Italian seasoning
- ¼ ounce course ground black pepper
- ½ ounce sea salt (kosher salt can also be substituted)
- 5½ pounds ricotta cheese
- 6 each eggs
- 4½ pounds mozzarella cheese (part skim low moisture)
- 3 pounds white cheddar cheese (shredded)
- 2½ pounds blue cheese crumbles
Instructions
- To hydrate the potatoes place one gallon of hot water into a large bowl. Add the ranch dressing mix to season the hot water. Add the full pouch of potatoes while whisking. Hydrate for two minutes, then fluff the potatoes to ensure full hydration.
- In a large braising pan, heat the oil over medium heat. Add the onion, celery, and carrot; cook until the vegetables are tender, stirring at regular intervals. Add the garlic and cook an additional two minutes.
- Add the shredded chicken to the vegetable mix in the braising pan.
- Stir in the tomatoes, wing sauce, water, Italian seasoning, salt, and pepper; bring to a gentle simmer. Cover and simmer for thirty minutes.
- In a large bowl, mix the ricotta cheese, ½ lb. of the blue cheese (reserving the remainder for assembly), parsley, and egg.
- Grease a full hotel pan and a half pan. The recipe will do 1½ pans.
- Layer ⅓ of the potatoes in the bottom of the hotel pans. Add a layer of the chicken sauce mixture, layer the cheeses, and repeat the layering twice.
- Cover and bake at 350°F for 20 minutes. Uncover and finish baking for 20-25 minutes, or until the casserole is bubbly and cheese has melted.
- Remove from the oven and allow to rest 10 minutes prior to cutting and serving.
Featured Ingredient
Nutrition Information
Calories: 837 Fat: 60g Carbohydrates: 15g Sodium: 1327mg Fiber: 1g Protein: 59g Cholesterol: 247mg
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